Thursday, April 18, 2013
Fettuccine Alfredo with Bacon
8 oz uncooked fettuccine
2 slices bacon
1 tsp minced garlic
1 Tbsp flour
1 cup milk
2/3 cup (about 2.5 oz) Parmigiano-Reggiano cheese
1/2 tsp salt
2 Tbsp fresh parsley or 2 tsp dried
1/2 tsp freshly ground black pepper
Place bacon on a baking sheet at bake at 425º for about 20 minutes or until done. (Remember you can make a whole pan as easy as 2, and you can refrigerate for up to 2 weeks and have pre-cooked bacon on hand for a recipe such as this one).
Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl reserving 1/4 cup cooking liquid.
While pasta cooks, preheat skillet. Add bacon grease or olive oil to pan and then add garlic; 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. Yield: 4 servings.
While pasta cooks,