In a large pan, add bacon and then place over medium high heat. Do not pre heat pan. Cook until crispy and dark red brown.

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While bacon cooks, pat shrimp or chicken dry with paper towel, slice chicken if using, and mince garlic. 

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When bacon is finished, remove from pan and drain on paper towel. Remove excess oil from the pan, leaving around a tbsp left. Return to stove over medium high heat. 

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Add protein to pan and season with salt and pepper. Cook shrimp for around 1 minute each side or until pink, plump, and opaque. Cook chicken for 5-10 minutes or until all pieces are golden brown and crispy. When protein is finished cooking, remove from pan to an extra plate and set aside

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Keep the pans heat up and add minced garlic. When the garlic quickly begins to brown, deglaze the pan by adding the stock. Then add the cream. Stir a little before adding fettuccine.

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Fettuccine will take around 10 minutes to cook and will require close to constant stirring to prevent pasta from sticking.

 

When pasta is al dente, there should still be around a cup of sauce. If there is more, turn the heat up to high until the mixture reduces. Then add cheese and stir.

 

Break up pieces of bacon and add to pan along with protein. Stir to fully combine. Serve right away or save for up to 4 days in the refrigerator.