Fettuccine Alfredo with Bacon

Taken from Cooking Light Magazine, January 2010

Treat yourself and indulge in this lightened version of the rich Italian pasta dish!!!

Yield:  4 servings (serving size about 1 cup)
Total Time:  20 minutes

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; 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.

Nutritional Information:
(Amount per serving)
Calories - 339
Fat - 11.7 grams
Protein - 17.3 grams
Carbs - 38.4 grams
Fiber - 2 grams
Sodium - 833 mgs
Calcium - 291 mgs