Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 1 tablespoon fat from skillet. Add carrots, peas and parsley and saute 1 minute. Mix in cream and Parmesan and simmer sauce until it thickens slightly, about 3 minutes. Season to taste with salt and pepper. Place fettuccine in large bowl. Add cream mixture and toss well. Sprinkle with cooked bacon and serve. Serves 4. Bon Appetit April 1993
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|Serving Size: 1 Serving (1186g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1830 (77%)|
|Amt Per Serving||% DV|
|Total Fat 203.3g||271 %|
|Saturated Fat 96g||480 %|
|Monounsaturated Fat 74.7g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 492.7mg||152 %|
|Sodium 5091.9mg||176 %|
|Potassium 1552.4mg||41 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 23.5g|
|Protein 108.4g||155 %|
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Calories per serving: 2376
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