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  • Fettuccine Alfredo with Bacon

    1 vote
    Fettuccine Alfredo with Bacon
    Servings: 4
    by Heather Hodges
    13 recipes
    >
    Recipe from Cooking Light

    Ingredients

    • 1 (9-ounce) package refrigerated fresh fettuccine
    • 2 slices applewood-smoked bacon, chopped
    • 1 teaspoon minced garlic
    • 1 tablespoon all-purpose flour
    • 1 cup 1% low-fat milk
    • 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
    • 1/2 teaspoon salt
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon freshly ground black pepper

    Directions

    1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
    2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
    3. Note:
    4. When you're short on time and the ingredient list is short, make every ingredient the freshest and best you can find. A real wood-smoked bacon imparts lots of flavor: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

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