Fettuccine Alfredo with Bacon

I love pasta, to me it’s the ultimate comfort food.  Especially pasta with a creamy sauce.  But those are always awful for the diet.  I was thrilled when I saw this recipe in the Cooking Light January/February 2010 issue (page 30).  It sounded simple, quick and cheap.  And yummy.  Of course some adaptations were made to use what I had on hand.  We use whole milk in our house since we have a 1 year old.  So I used that and I’m sure pretty much negated the “light” aspect of the pasta.  I also used dried pasta, which is a LOT cheaper.  The rest I followed, except that I doubled the recipe so we’d have leftovers for lunches.  This was delicious, it had a great garlic tast (I love garlic!!) and was creamy and wonderful!  Thanks, Cooking Light for giving us another winner!

Fettuccine Alfredo with Bacon
Source:  Cooking Light Jan/Feb 2010

Ingredients:
1 (9-ounce) package refrigerated fresh fettuccine, cooked
1/4 cup reserved water from pasta
2 slices bacon, chopped
1 tsp minced garlic
1 tbsp all-purpose flour
1 cup low-fat milk
1/2 tsp salt
2/3 cup parmesan cheese
2 tbsp chopped fresh parsley

Method:

Cook your bacon and remove to a paper towel lined plate.  Saute the garlic until golden.  Sprinkle the flour in and mix well, cook for about thirty seconds.  Stir in the milk.  Cook, stirring constantly until thickened.  Reduce the heat and stir in the cheese and salt.  Stir in the pasta water.  Add the pasta and toss until evenly coated.  I added some of the bacon crumbles and parsley and tossed too.  Top with more bacon crumbles and parsley.  My husband topped his with more cheese.

Fettuccine Alfredo with Bacon

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