This recipe is from Cooking Light magazine. I’m going to say that again, because you’d never expect it from the title, and it definitely bears repeating. This recipe is from Cooking Light magazine. It was very tasty, but somehow manages to be good for you (relative to other alfredo recipes, at least.
The sauce wasn’t quite as thick as I would’ve liked, so I may adjust the amount of flour next time. Using bacon drippings for a roux was a nice touch, as it added a smoky, salty flavor that wouldn’t have been included in the traditional butter. Normally, you don’t need a roux, of course, but it helps to compensate for the 1% milk in the place of the more traditionally heavy cream.
This wasn’t the best alfredo sauce I’ve ever had, but it was absolutely the tastiest “light” alfredo sauce I’ve ever tried. We’ll be making this again.
Fettuccine Alfredo with Bacon
Adapted from Cooking Light magazine, January 2010
- 1 (9-ounce) package refrigerated fresh fettuccine (I substituted a high-quality dry pasta)
- 2 slices 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
1. Cook pasta according to package directions, omitting salt and fat. Drain.
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. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
Note: Even with all that cheese, the sauce wasn’t terribly thick. The original recipe suggested using some of the starchy pasta-cooking water to make the sauce, but I skipped it because I was afraid the results would be too watery. I think that was the right call. We had some leftover grilled chicken, so I threw that on top, but it would be fine without the chicken. whatever you prefer.