One of Nathan's favorite meals is Fettuccine Alfredo. I usually make another recipe, but when I saw a fettuccine with bacon on A Blog About Food, I knew I would try it. It combines two of Nathan's favorite foods, so I knew he would be a happy man.
Most alfredo recipes call for heavy cream and butter which makes for a very delicious sauce. But with all that butter and cream, I don't make alfredo often. That is what makes this recipe even more awesome. It is from Cooking Light!
And in case you are worried that you will miss that heavy cream, let me ease your fears. This alfredo is absolutely delicious! Sure, I will make my old standby from time to time but this I am glad I have found this lighter version so that we can enjoy fettuccine alfredo more often!
Fettuccine Alfredo with Bacon
9 oz fettuccine noodles
2 slices applewood smoked bacon, chopped
1 teaspoon minced garlic
1 teaspoon all purpose flour
1 cup milk
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1. Cook pasta according to package directions. Drain, reserving 1/4 cup of 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; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly. Cook two 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.
Serves 4: One serving is 1 cup
Per Serving: 339cal, 11.7g fat, 17.3g prot, 38.4g carb, 2g fiber