Fettuccine Alfredo

After a very long week, Chel and I decided to make one of our favorite dishes. The week was packed with observations (for both of us), trainings, and morning hall duty. This recipe is one we got from the Jan/Feb issue of Cooking Light. We made it in mid January, and it was this recipe that made Chel think out loud, "You know we should start a blog!" Alas, several weeks later (because we are phenomenal procrastinators) a blog was born. Anyways, Friday night we decided to make this dish again because it was very delicious. The bacon adds great taste and we figured that you don't need to buy the applewood stuff (it comes at about 6 dollars for a package). Instead, cut off some of the sodium and buy the low sodium stuff which is cheaper and just as delicious. Here is the recipe.

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.

Some notes:

Put the bacon on the pan BEFORE turning on the heat.

BRING THE HEAT DOWN BEFORE COOKING THE GARLIC!!!

If the sauce is a little brownish, it's because the bacon drippings are a brownish and chances are some of the charred bacon is still there. A suggestion you might like to try: Pour the drippings onto another pan so the burnt pieces of bacon are entirely mixed in with the garlic

Bon apetit y buen provecho.