Fettuccine Alfredo with Bacon

Name: Fettuccine Alfredo with Bacon
Total time: 20 min
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; ⅔ cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese; ½ teaspoon salt; 2 tablespoons chopped fresh parsley; ½ teaspoon freshly ground black pepper

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Total: 20 minutes

Servings: 2.5

Cost: $18.20 /serving

Author : Ann Taylor Pittman

Ingredients

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1 (9-ounce) package refrigerated fresh fettuccine2 slices applewood-smoked bacon, chopped1 teaspoon minced garlic1 tablespoon all-purpose flour1 cup 1% low-fat milk⅔ cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese½ teaspoon salt2 tablespoons chopped fresh parsley½ teaspoon freshly ground black pepper

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Instructions

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Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Step 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.