Fettuccine Alfredo with Bacon

My family adores bacon, so when I make this recipe I cook a whole pan of bacon and put what I don't use out for munching. My kids can't get enough of this easy pasta dish. The best part is that it tastes like you spent hours, but it only takes about 30 minutes. For a more substantial meal top with cooked chicken breast slices.

Ingredients:
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

Directions:
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,