Fettuccine Alfredo with Lobster and Vegetables

Don't cook hangry.  This got a bit more decadent than I was planning.  You can skip the bacon and extra cheese to make it lighter.  This recipe does go easy on the sauce, because I was using the homemade recipe.  Out of a jar, you might need more.

So there was leftover (fake) lobster and Alfredo sauce after the pizzas.  I picked up pasta and started tossing odds and ends into this dish until it equalled a meal.

And for those who are especially observant, this is actually linguine and not fettuccine.  I bought what was available.  The pasta shape selection at Sprouts is not very large, but they do have an extraordinary diversity of what the pasta is made of.  I'm not spending $5 a box on some flax/corn/quinoa mashup when the regular wheat pasta is $1.29.  Which I still consider a bit much for what's not much more complex than matzoh.

8 oz fettuccine
2 strips thick-cut bacon
*4 oz lobster (or fake lobster) meat
*1 C Alfredo sauce
*1 C cut green beans
*1 C carrots, cut in strips
*1 rib celery, thinly sliced
*sliced shallot, grated parmesan, and pine nuts for garnish, optional

1.  While the pot of salted water for the pasta is heating, cook the bacon.  I just did it in a skillet so I could save the fat for greasing omelet pans.  Get the bacon crispy enough to chop into large bites.  Drain and chop.

2.  Add pasta to the pot and return to a boil.  Add the beans, carrots, and celery.  Cook until pasta is al dente.  If lobster meat is raw, add for the last minute of cooking.

3.  Drain pasta pot, reserving a touch of the water in case you need it.  Return contents to the pot and add sauce and chopped bacon, plus the lobster if you bought pre-cooked.  If necessary, add a few tablespoons of pasta water to make everything come together.  Toss until sauce evenly coats.

4.  Plate pasta, garnishing with cheese, shallots, and/or pine nuts as desired.

Difficulty rating  :)