Fettuccine Alfredo With Bacon Recipe

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Fettuccine Alfredo with Bacon

Angela Painter


This is a "Lighter" version of Alfredo!

★★★★★ 1 vote


1 pkg
9 oz refrigerated fresh fettucine
2 slice
applewood smoked bacon chopped
1 tsp
minced garlic
1 Tbsp
all-purpose flour
1 c
1% low-fat milk
2/3 c
grated parmigiano-reggiano cheese
1/2 tsp
2 Tbsp
chopped fresh parsley
1/2 tsp
freshly ground black pepper


1Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2While pasta cooks, cook bacon in a large nonstick skillet over medium-high heaqt 4 minutes or until crisp, stirring occassionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic, cook 30 seconds, stirring constantly, Gradually add milk, stiring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly.
3Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add ot pasta to pan; toss well to combine. Sprinkle with bacon, parsley and pepper.