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Fettuccine Alfredo

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Ingredients

  • 1 (9oz) package refrigerated fresh fettuccine
  • 2 applewood-smoked bacon slices, chopped
  • 1 teas. garlic, minced
  • 1 tab. all-purpose flour
  • 1 cup 1% low-fat milk
  • 2.5 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup)
  • 1/4 teas. salt
  • 2 tab. parsley leaves
  • 1/2 teas. freshly ground pepper

Details

Preparation

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.

While pasta cooks, cook bacon in a large nonstick skillet over med-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan reserving drippings. Add garlic to drippings; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add Parmigiano-Reggiano, 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 cooked bacon, parsley, and pepper.

339 cal., 11.7 g fat (5 g sat fat), 17.3 pro, 38.4 g carb., 2 g fiber, 22mg chol, .5mg iron, 580 mg sodium. 291 calc.

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