Bacon Tomato Fettuccine Alfredo

Prep Time


Bacon Tomato Fettuccini Alfredo

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4 pounds fettuccine
16-24 slices of sliced bacon, cooked and roughly chopped
8 cups fresh broccoli florets
2 sticks of butter
2 cups whipping cream
2 cups whole milk
8 cups freshly grated Parmesan cheese
salt and black pepper to taste
1 10# Can (106 ounces) of Red Gold® Diced Tomatoes Basil, Garlic & Oregano, drained


  1. Cook fettuccine according to package directions.
  2. In a saucepan, bring water to a boil, add broccoli; cook 3 minutes or to desired tenderness. Rinse with cold water to stop cooking. Drain well and set aside.
  3. To make the Alfredo sauce, melt butter in a medium saucepan or skillet. Add the cream and milk to the butter; cook until heated through, do not boil. Season with salt and pepper. Add the cheese and stir until melted and smooth.
  4. To the Alfredo sauce add the bacon, broccoli and diced tomatoes. Stir until heated through. Add cooked pasta to the sauce and toss to combine.

Option: Add 8 cups diced cooked chicken.