Fettuccine alla Carbonara

Recipe from Baci Trattoria in Salt Lake City.

6 slices bacon or 1/3 cup ham cut into narrow strips
1/2 clove garlic, finely minced
1 cup heavy cream
1/4 cup frozen peas
1 tablespoon salt
8 ounces dried or 16 ounces fresh fettuccine
1/4 cup Parmesan cheese
2 tablespoons parsley, finely chopped

Place bacon or ham in a heavy saute pan over medium heat. Cook bacon until crisp, ham until hot, adding minced garlic about 30 seconds before the meat has finished cooking. Add cream and peas and cook at a slow rolling boil for four minutes. Set aside.

Fill heavy stock pot with half-gallon of salted water. Bring to a boil. Add dry fettuccine and cook for 8-10 minutes or cook fresh fettuccine for 3-4 minutes. Drain and rinse well with cold water.

Toss fettuccine with cream mixture, then add Parmesan cheese. Garnish with parsley and serve.