Spinach Fettuccine With Roasted Peppers

A simple elegant pasta dish of sweet roasted peppers, salty crispy bacon, and roasted garlic tossed in spinach fettuccine.

I find that the simpler I keep my recipes, the more satisfying and flavorful they are. One way to keep things simple is by using a few ingredients, but making sure they are good quality ingredients. For this recipe that means good quality bacon, fresh green basil, really good sharp Pparmesan, and roasting your own peppers. Some people may say that they do not mind jarred roasted peppers. I totally disagree. The flavor is totally different and is much better fresh. So take the time and roast your own on the stove, you will thank me in the end.

What ingredients do you need for spinach fettuccine with roasted peppers?

• Spinach Fettuccine
• Bacon
• Shallots
• Garlic
• Chicken Stock
• Kalamata Olives
• Red Pepper
• Yellow Pepper
• Fresh Basil
• Parmesan Cheese

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The Recipe…

Roast both peppers directly on grill or gas burner flames. The peppers should be blackened on all sides and then placed in a zip lock bag until cool. Once the peppers are cool to the touch, you can clean them with a paper towel and remove the black outer layer. You want to leave about 5-10% of blackened char for good flavor. Do not rinse under water, this would waterlog and dilute the flavor.  Julienne both peppers.

Cut the bacon into 1-inch strips and sauté starting with a cold pan. When crispy, remove with a slotted spoon and dry on a paper towel, leaving as much bacon fat in the pan as possible.

Slice the shallots and add to the pan with bacon fat along with chopped garlic. Add roasted peppers, kalamata olives, and chicken stock. Chiffonade the basil. Pick off the leaves and stack 5-7 leaves on top of each other then roll tightly. Thinly slice with a sharp knife. Toss cooked fettuccine with bacon mixture and season with salt and pepper. Top with basil and parmesan cheese.

Recipe Tips:

• Always make extra roasted garlic and roasted peppers. They're great to add to sandwiches, salads, or aioli.

Make Ahead:

• Roast the garlic and the peppers up to a week in advance and then store in the fridge. You want to cover them in oil in an airtight container.
• You can cook the bacon the day before.
• And then the day of, you can cook the pasta, make sauce, and then combine all together.

Storing tips:

• Store in an airtight container in the refrigerator for up to 5 days .

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