The following post is sponsored by Ragú®
One of my favorite things to eat, hands down, is pasta. I
cook it at home all the time and even when we go out to eat I almost always
order pasta. I just think it’s that good. And my favorite pasta sauce is Ragú.
So when I had the chance to come up with my own spin on classic fettuccine
carbonara using Ragú
Classic Alfredo, I absolutely jumped at the chance! It was a lot of fun to
experiment and come up with my very own New Tra-Dish.
If you’ve ever had classic fettuccine carbonara, you know it
is pretty simple. I wanted to keep my recipe simple, too, but add a little
spice and change the way it’s served. I am a big fan of oven-finishes on my
pasta, so I topped my carbonara with extra cheese, bread crumbs, and bacon
before letting it get nice and bubbly for 15 minutes in the oven. It came out
I loved using the Ragú sauce as my base because it was
already creamy, cheesy, and delicious. The Ragú
Classic Alfredo sauce is definitely my go-to alfredo sauce, and it is good
both on its own or with a twist like this dish. My husband almost always adds
salt and pepper to his food, and he didn’t even want to when I used the Classic
Alfredo sauce! I highly recommend checking it out, because you may not
go back to whatever sauce you were using before!
Fired-Up Fettuccine Carbonara Bake
Prep: 20 min. Bake: 15 min.
- 1 jar Ragú
Classic Alfredo sauce
- 1/4 tsp. chili powder
- 3/4 c. shredded pepper jack cheese
- 12 oz fettuccine noodles
- 1 c. frozen peas
- 1/2 c. shredded pepper jack cheese
- 1/4 c. bread crumbs
- 4 slices turkey bacon, crisp-cooked
fettuccine according to package directions, adding peas in during last 2
fettuccine is cooking, heat the Ragú Classic Alfredo in a medium saucepan on the
stove. Once hot, stir in the 3/4 c. shredded pepper jack cheese and the
chili powder. Stir until smooth.
the sauce from the stove and mix in the noodles and peas.
into a square baking dish and top with 1/2 c. shredded pepper jack cheese,
bread crumbs, and crumbled turkey bacon.
at 375 for 15 minutes.
I absolutely loved this recipe, and I am sure you will, too.
I am definitely going to incorporate it into our meal rotation and make it over
and over again.