Fettuccine Alfredo with Bacon

I absolutely love Fettuccine Alfredo, but I refrain from ordering it because of the artery-clogging properties it has. I was really excited when I saw this recipe in the Cooking Light magazine. The nutritional value looks much better than the original versions. The Alfredo sauce gives the pasta a creamy texture and the bacon adds a rich flavor.
You may be wondering why my fettuccine looks so skinny... Well, it's because I had to use linguine. My grocery store was out of the Fettuccine.


Ingredients:
1 (9-ounce) package refrigerated fresh fettuccine
2 slices bacon, chopped
1 teaspoon minced garlic
1 Tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 Tablespoons chopped fresh parsley (I used thyme since it's what I had already)
1/2 teaspoon black pepper

Directions:
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, 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; 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 (serving size: about 1 cup)

Nutritional Info (per serving): 339 calories; 11.7g fat; 17.3g protein; 38.4g carbs; 2g fiber; 22mg cholesterol; 0.5mg iron; 833mg sodium; 291mg calcium

Source: Cooking Light