8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)
Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; reserve drippings.
Cook onion in reserved drippings over medium heat, stirring occasionally, 10 minutes or until onion is golden. Add shrimp and garlic and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in Sauce and reserved pasta water; heat through. Toss with hot fettuccine and garnish, if desired, with shredded fontina cheese and parsley.