Fettuccine Alfredo with Bacon Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish. Worthy of a special occasion Yield: 4 servings (serving size: about 1 cup) Total: 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. Note: When youre 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 flavour: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.
Posted on: Tue, 19 Aug 2014 04:21:01 +0000
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