Hello friends! This post has absolutely nothing to do with stamping. I used to love to cook, but the kiddos cannot agree on the same meals, so mealtime has become something that I do not enjoy as much anymore. I’m willing to bet some of you out there are looking for recipes that have been tried by someone you know and are quick to get to the table. Today, I’m sharing the best low-fat fettuccine alfredo recipe that I’ve been able to find.
Fettucine Alfredo with Bacon
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 grated parmesan cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
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 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.
Happy cooking and enjoy!
Wendy
XOXO