Fettuccine Alfredo with Bacon

If this isn't good nothing is!!!!

Fettuccine Alfredo with Bacon

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

• Yield:4 servings (serving size: about 1 cup)

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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.

Nutritional Information

Amount per serving

• 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

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