I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
What you're looking at above is reason 347 of why I love Cooking Light so much. I mean, not only is that Fettuccine Alfredo, but it's Fettuccine Alfredo with Bacon (BACON!). AND! (she says with extra emphasis), the sauce itself is cooked with the drippings of that delicious bacon that you have fried up for this momentous occasion. Does life get better than this?
Fettuccine Alfredo with Bacon Cooking Light Jan/Feb 2010
9 oz fettuccine noodles 2 slices applewood smoked bacon, chopped 1 teaspoon minced garlic 1 teaspoon all purpose flour 1 cup milk (I used skim and it was fine) 2/3 cup grated Parmesan cheese 1/2 teaspoon salt 2 teaspoons chopped fresh parsley (I actually view this as a very essential ingredient, try not to leave it out, and definitely get fresh) 1/2 teaspoon freshly ground black pepper
1. Cooke pasta according to package directions. Drain, reserving 1/4 cup of 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 two 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.