Fettuccine Alfredo with Bacon

Fettuccine Alfredo with Bacon Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 339
Fat 11.7 g
Satfat 5 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 17.3 g
Carbohydrate 38.4 g
Fiber 2 g
Cholesterol 22 mg
Iron 0.5 mg
Sodium 833 mg
Calcium 291 mg

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

Preparation

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.

Ann Taylor Pittman,

January 2010
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