Fettuccine Alfredo with Bacon

By Kplmrm

Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish.

Total: 20 minutes
Yield: 4 servings (serving size: about 1 cup)


Calories:
339
Fat:
11.7g (sat 5g,mono 3.8g,poly 0.7g)
Protein:
17.3g
Carbohydrate:
38.4g
Fiber:
2g
Cholesterol:
22mg
Iron:
0.5mg
Sodium:
833mg
Calcium:
291mg

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

Adapted from find.myrecipes.com

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.