Rating: 4 stars
69 Ratings
  • 1 star values: 5
  • 2 star values: 5
  • 3 star values: 15
  • 4 star values: 20
  • 5 star values: 24

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

Ann Taylor Pittman
Recipe by Cooking Light January 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

339 calories; fat 11.7g; saturated fat 5g; mono fat 3.8g; poly fat 0.7g; protein 17.3g; carbohydrates 38.4g; fiber 2g; cholesterol 22mg; iron 0.5mg; sodium 833mg; calcium 291mg.
Advertisement
Advertisement