Fettuccine Alfredo with Bacon

Like I said.....just cooking my way through this issue of cooking light. What more can you ask for comfort food with less calories. This dish was really quick and very tasty. I love that it has a short ingredient list. and I already had most of it on hand. I served this with peas, yes I know this is boring, but I might even mix the peas in next time I make this. The peas made the pasta a little bulkier, and more of a carbonara style.

1 (9oz.) package fresh fettuccine ( I subbed whole wheat linguine)

2 slices bacon, chopped

1 tsp. minced garlic

1 T. all-purpose flour (I used whole wheat)

1 cup 1 % low-fat milk (skim works)

2/3 cup grated Pamigiano-Reggiano cheese

1/2 tsp. salt

2 T. chopped fresh parsley

1/2 tsp. freshly ground pepper

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 non-stick 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. 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. Yield: 4 Servings

Calories: 339 per serving!

The Verdict: Thanks Cooking Light for making our favorites healthy, or at least less caloric:)