Recipe: Light Fettuccini Alfredo with Bacon

Who says you must have heavy cream to call it Alfredo?!?!?   :)

This recipe will delight you and keep your waist-line in check, thanks to Cooking Light magazine!

Recipe: Light Fettuccine Alfredo with Bacon

1/2 box of fettuccine noodles (8oz)
2 slices applewood-smoked bacon, raw and chopped
1 teaspoon garlic, minced
1 tablespoon flour
1 cup 1% low-fat milk
2/3 cup grated parmigiano-reggiano cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Cook pasta according to package directions, drain over a boil to reserve 1/4 cup of the cooking liquid.

While the pasta is cooking, cook bacon in a large, nonstick skillet over medium-high heat 4 minutes or until crisp, stirring it occasionally.  Remove bacon from the pan, reserving the drippings in the pan.

Add garlic to the drippings in the pan and saute 1 minute, stirring constantly.  Sprinkle flour over the garlic, cook another 30 seconds, stirring constantly.  Gradually add milk, stirring constantly and cook 2 minutes until bubbly and stightly thick.  Reduce heat to low.

Gradually add cheese, stirring until it melts.  Stir in salt, pepper and reserved 1/4 cup cooking liquid.

Toss well to combine then, sprinkle with bacon and parsley and serve!


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