Fettuccine Alfredo with Bacon

Ingredients

• 2 slices applewood-smoked bacon chopped
• 0.5 teaspoon pepper black freshly ground
• 9 ounce fettuccine barilla fresh refrigerated
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 teaspoon garlic minced
• 1 cup milk 1% low-fat
• 2.5 ounces parmigiano-reggiano cheese grated
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally.
4. Remove bacon from pan, reserving drippings.
5. Add garlic to drippings in pan; saut 1 minute, stirring constantly.
6. 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.
7. Add hot pasta to pan; toss well to combine.
8. Sprinkle with bacon, parsley, and pepper.