A delightful pasta dish featuring tender scallops, crispy bacon, and a creamy cheese sauce.
Cook the bacon in a skillet over medium heat until crispy, then remove and set aside.
Save the bacon grease for added flavor in the next steps.
Dredge the scallops in flour, shaking off any excess.
Ensure the scallops are dry before dredging for better browning.
Sear the scallops in the skillet with some bacon grease until golden on both sides, then remove and set aside.
Do not overcrowd the pan to achieve a good sear.
Sauté the mushrooms, shallots, and garlic in the skillet until softened.
Add a pinch of salt to help the vegetables release their moisture.
Deglaze the pan with white wine, scraping up any browned bits, and reduce by half.
Use a wooden spoon to avoid scratching the pan.
Stir in the heavy cream and simmer until slightly thickened.
Keep the heat low to prevent the cream from curdling.
Add the grated cheeses, stirring until melted and smooth.
Grate the cheese finely for easier melting.
Return the scallops and bacon to the skillet, tossing to coat in the sauce.
Gently toss to avoid breaking the scallops.
Cook the fettuccine according to package instructions, then drain and add to the skillet.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the pasta hot, garnished with extra cheese and freshly ground black pepper.
Serve immediately to enjoy the best texture and flavor.
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