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Cheddar and Bacon Fettuccine - from Mick's
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Cuisine: Italian
Top recipe: 
FROM THE MENU OF . . . MICK'S
multiple locations
Q: One of my favorite things is served at Mick's restaurants as a pasta of the day and is made only periodically. It's cheddar and bacon fettuccine and has chopped tomatoes on top, and it's very tasty. I would love to have the recipe.
--- Pat Bryan, Lawrenceville
A: Mick's recipes are among our most requested, and co-owner Pam Furr graciously helps out whenever possible. This pasta is topped with a creamy cheddar cheese sauce, slightly reminiscent of Welsh rarebit, and garnished with chopped bacon and tomatoes.
Hands on time: 30 minutes Total time: 30 minutes Serves: 6
Ingredients:
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2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 1/3 cups heavy cream
1 1/3 cups milk
4 tablespoons water, divided
1/2 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
2 cups grated cheddar cheese
2 (9-ounce) packages refrigerated fettuccine or 1 pound dry fettuccine
1 tomato, seeded and diced
9 cooked slices bacon, crumbled
Instructions:
In a large saucepan, melt margarine. Stir in flour and cook for 2 to 3 minutes. Add cream, milk and 3 tablespoons water. Bring to a boil, then reduce heat to simmer.
Meanwhile, in a small bowl, combine remaining 1 tablespoon water, Worcestershire sauce, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve. Add to sauce and stir to combine. Add grated cheese and stir until fully melted.
Prepare fettuccine according to package directions.
Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese, if desired.
Meanwhile, in a small bowl, combine remaining 1 tablespoon water, Worcestershire sauce, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve. Add to sauce and stir to combine. Add grated cheese and stir until fully melted.
Prepare fettuccine according to package directions.
Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese, if desired.
Notes:
Because this is a hearty sauce, I recommend using fresh fettuccine (available in supermarkets with the refrigerated pastas), which is a little thicker than dried and stands up well to the sauce.
Nutrition:
Per serving: 710 calories (percent of calories from fat, 55), 25 grams protein, 54 grams carbohydrates, trace fiber, 44 grams fat (23 grams saturated), 186 milligrams cholesterol, 600 milligrams sodium.
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