When I found this recipe in my Cooking Light magazine - I knew I was going to love it! It satisfies my love and appetite for all that is bacon and the sometimes ruthlessly unhealthy fettuccine with alfredo sauce. However, this recipe packs the same yum- yum creamy flavor punch of the alfredo sauce with much lighter and albeit healthier, homemade ingredients.
This week, I am participating in my bloggy pal and fellow Real Farmwife- a Latte' with Ott, A's Iron Chef Challenge focusing on milk as this month's themed ingredient in honor of National Dairy Month.
As a lifelong dairy gal, I want to do everything I can to support our local dairy producers. I am so appreciative of the hard work that dairy farmers (such as my friends at Kelsay Farms, Four Leaf Clover Dairy and also Shipley Farms in Ohio - where my brown-eyed beauties (Jerseys) are housed and cared for) provide day-in and day-out to supply my family with a safe, nutritious and wholesome product from cows they lovingly refer to as their "ladies."
Milk is nature's most natural food, it is an essential part of a daily diet, helps build strong bones and teet;h and did I mention all the amazing foods made from milk such as ICE CREAM, BUTTER AND CHEESE!
So with that, I present to you a new recipe that I recently tried with low-fat milk that I know is sure to become a family-favorite in our home!
Healthy Fettuccine Alfredo with Bacon
9 ounces of cooked fettucine
3 slices of hickory-smoked bacon, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup low-fat milk
2/3 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Yields: 4 servings
Cook pasta in boiling water. Drain in colander, reserving 1/4 cup cooking liquid. Meanwhile, cook bacon in a nonstick skillet until crispy. Remove from pan, reserving drippings. Add garlic to drippings in pan; saute for one minute.
milk, stirring constantly. Cook until bubbly and slightly thick; stirring constantly.