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Categories:Viewed: 52 - Published at: 8 years ago
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
Method
- Cook pasta according to package directions, omitting salt and fat.
- Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- 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 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.
