Bacon Fettuccini Alfredo

By Tonya_Speed

NUTRITION per serving: 351 Calories; 7g Fat; 17g Protein; 53g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 335mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat. Points: 7

Ingredients

• 1 (9-oz.) package refrigerated fresh Fettuccine pasta
• 2 slices applewood-smoked bacon, chopped
• 1 teaspoon minced garlic
• 1 tablespoon flour
• 1 cup milk
• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1/2 teaspoon black pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat; drain, reserving 1/4 cup of the cooking liquid. Meanwhile, cook bacon in a large skillet over medium-high heat for 4 minutes or until crisp, stirring occasionally; remove from pan, reserving drippings. Add garlic to pan drippings and saute for 1 minute, stirring constantly to make sure it doesn’t burn. Sprinkle flour over garlic; cook for 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook for 2 minutes or until bubbly and slightly thick. Reduce heat to low. Gradually add cheese, stirring until cheese has melted. Stir in reserved cooking liquid. Add hot pasta and toss well to combine. Sprinkle with bacon, parsley and pepper before serving.

SERVING SUGGESTION: Serve a big spinach salad on the side.
GLUTEN FREE: Use gluten free pasta and almond flour or other gluten free thickener.