Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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.
Husband and I enjoyed this very much. Followed the recipe almost exactly, with the exceptions of using dried parsley (didn't have any fresh) and adding about 1/8 teaspoon of nutmeg to the sauce the way my best friend's Italian granny always made her Alfredo sauce. My sauce came out creamy and delicious and the pasta wasn't gummy at all. Hubby didn't even know it was light!
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!"
This was just ok. When I was mixing it in the pan it seemed nice and creamy, but just a few minutes later it had that gluey consistency that can happen with you make a "cream" sauce with flour and milk. I might keep looking for another alfredo recipe.
I gave it three stars, because like another reviewer, my dish turned gluey pretty quickly. I will try using hot milk and a little extra liquid the next time. The bacon gave the dish a great flavor. I will definitely make this again. It was so easy and quick. My skinny husband added butter to his portion.
This was just okay. I followed the recipe exactly and heeded tips from other reviewers - warmed the milk before adding it, rinsed the pasta after cooking, added peas - but I was still disappointed. I LOVE bacon, but this dish tasted too greasy and bacony for me. You definitely have to have all your prep/ingredients measured out and ready to go as there is no time to do that while you're cooking, but now I'm left with a bunch of stuff to clean up and bacon grease in the back of my throat.
I made this recipe exactly as written and although delicious, the consistency of the sauce did change from creamy, while I was mixing in the noodles. to gloppy even though I did dilute the cream sauce with starchy pasta water. I wish I had of read the reviews first and heated the milk before adding to the roux. I will try this recipe again and review it with this change at a later date.
I'm going to have to try this recipe again. I think it may taste a lot better if you use the ingredients listed and not try to use "like" ingredients. I can tell you that the fresh parsely would have made a world of difference as oppose to the dry parsley. Also, be careful when cooking your sauce. Mine evaporated really quickly so my noodles were sticky. I'll probably always use the bacon I have at home but the parsley and Parmigiano-Reggiano cheese should probably not be swapped out. Will review again when I have the right ingredients.
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