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: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

Total: 20 minutes
Yield: 4 servings (serving size: about 1 cup)

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:

11.7g (sat 5g,mono 3.8g,poly 0.7g)

Protein:

17.3g

Carbohydrate:

38.4g

Fiber:

2g

Cholesterol:

22mg

Iron:

0.5mg

Sodium:

833mg

Calcium:

291mg