This version of the creamy, Italian classic is lighter without sacrificing taste. Plus you’ll earn up to 1,360 Points!
Ingredients
- 1 (9-ounce) package refrigerated fresh fettuccine
- 2 slices applewood-smoked bacon, chopped (earn up to 850 Points)
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk (earn up to 510 Points)
- ⅔ cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- ½ teaspoon freshly ground black pepper
Directions
- Step 1: Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Step 2: While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally.
- Step 3: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.
- Step 4: 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.
See full recipe here.