The whole family loved this and demanded a double batch next time for left-overs. What made everything go together quickly was that we had bacon for breakfast and saved some back for the recipe, so skipping that step with dinner really made this dish go together in about 5 minutes. I had no trouble with sticky pasta - heating the milk to hot before whisking in with the flour mixture may have made the difference. I whisked in the pasta water right after the cheese melted in, then dumped in the hot pasta. Tossed green salads completed the meal. This is a lovely treat and what DD called "excellent comfort food!"
Fettuccine Alfredo with Bacon
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- Calories: 339
- Fat: 11.7g
- Saturated fat: 5g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.7g
- Protein: 17.3g
- Carbohydrate: 38.4g
- Fiber: 2g
- Cholesterol: 22mg
- Iron: 0.5mg
- Sodium: 833mg
- Calcium: 291mg
- 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
- 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.
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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