Since I cook most nights of the week, I'm always looking for yummy and easy meals to put together for my family. I love to watch cooking shows and read magazines, such as Cooking Light, but I most typically find my recipes online. However, tonight I tried a new recipe from January's Cooking Light and it was a hit with the entire family!
Fettuccine Alfredo with Bacon
1 (9oz) package refrigerated fresh fettuccine**I think it was worth the extra $ to buy fresh, but it's up to you
2 slices bacon
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low fat milk
2/3 cup grated Parmigiano-reggiano Cheese **I used the stuff in the green can
1/2 teaspoon salt
2 Tablespoons chopped fresh parsley ** I used dried
1/2 teaspoon black pepper
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving a 1/4 cup cooking liquid.
While pasta cooks, cook bacon over medium high heat until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan ** make sure your grease isn't too hot or your garlic will burn, as I learned the hard way**; saute 1 minute, stirring constantly. Sprinkle four 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 of cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley and pepper. Yields 4 servings.
I think you're family will love this dish as much as we did. It took me about 25 minutes to make and I had two little ones underfoot begging for food. (probably the reason why I burned the garlic!)
Fettuccine Alfredo with Bacon
1 (9oz) package refrigerated fresh fettuccine**I think it was worth the extra $ to buy fresh, but it's up to you
2 slices bacon
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low fat milk
2/3 cup grated Parmigiano-reggiano Cheese **I used the stuff in the green can
1/2 teaspoon salt
2 Tablespoons chopped fresh parsley ** I used dried
1/2 teaspoon black pepper
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving a 1/4 cup cooking liquid.
While pasta cooks, cook bacon over medium high heat until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan ** make sure your grease isn't too hot or your garlic will burn, as I learned the hard way**; saute 1 minute, stirring constantly. Sprinkle four 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 of cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley and pepper. Yields 4 servings.
I think you're family will love this dish as much as we did. It took me about 25 minutes to make and I had two little ones underfoot begging for food. (probably the reason why I burned the garlic!)
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