Scribd Logo
Upload

Welcome to Scribd!

  • 24 views

    Fettuccine Alfredo With Bacon

    Uploaded by

    Sienny Agustin
    ALFREDO!!!!! do i need to describe about how it taste? na'ah everyone already know how it taste haha

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Fettuccine Alfredo With Bacon

    Uploaded by

    Sienny Agustin
    24 views2 pages
    ALFREDO!!!!! do i need to describe about how it taste? na'ah everyone already know how it taste haha

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    ALFREDO!!!!! do i need to describe about how it taste? na'ah everyone already know how it taste haha

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    Fettuccine Alfredo With Bacon

    Uploaded by

    Sienny Agustin
    ALFREDO!!!!! do i need to describe about how it taste? na'ah everyone already know how it taste haha

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    Fettuccine Alfredo with Bacon

    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish.
    Yield:
    4 servings (serving size: about 1 cup)
    Total time: 20 Minutes

    Recipe Time
    Total: 20 Minutes
    Nutritional Information
    Calories 339
    Fat 11.7 g
    Satfat 5 g
    Monofat 3.8 g
    Polyfat 0.7 g
    Protein 17.3 g
    Carbohydrate 38.4 g
    Fiber 2 g
    Cholesterol 22 mg
    Iron 0.5 mg
    Sodium 833 mg
    Calcium 291 mg

    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; saut 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.

    You might also like