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Fettuccine Alfredo with Bacon

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Amount per serving
Calories: 339
Serves 4: 1 cup servings

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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 $

Details

Preparation

Step 1

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.
Note:
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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