250 g. fettuccine pasta (or spaghetti pasta)
250 g. belly, cut into 1/4"
1/4 c. butter
1 can Nestle Cream
1/2 cup evaporated milk
1/2 cup water
1/4 c. chopped red bell pepper
1 tsp. chopped parsley
salt and pepper to taste
1/4 cup grated cheddar cheese
1/4 c. grated Parmesan cheese
Cook fettuccine till al dente. Drain, transfer to a sering bowl and toss with a tablespoon of olive oil.
Cook bacon in a skillet over medium-high heat w/out oil. When bacon starts to oil turn heat to high and continue cooking until the edges start to brown. Pour bacon fat.
Turn down heat to medium, add butter and bell pepper.
When the butter is completely melted, set heat to low and pour in the nestle cream, milk and water. Add the grated cheese and simmer gently until the cheese melts.
Turn off the heat and season with salt and pepper and add the chopped parsley.
Add the fettuccine to the skillet and toss until evenly coated (or just pour enough sauce over the fettuccine before serving)
Pour carbonara to a serving bowl and serve with grated Parmesan on top or on the side.