Fettuccine Alfredo with Bacon

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 to this quick fettuccine alfredo: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

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

Yield: 

4 servings (serving size: about 1 cup)
Total time: 20 Minutes

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

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

Source:

http://www.myrecipes.com/