This recipe from, Cooking Light, was wonderfully good! I had a little help from my sous chef, Kevin, so I could take pictures. I think he did absolutely fabulous. This recipe, found here, was so tasty, I don't know how it qualified for Cooking Light, but I'll take it. The only thing I did differently then the original recipe, here, was to use dry fettuccine instead of refrigerated. I figured it wouldn't change anything, but just in case you were wondering. I highly recommend you make this soon! Enjoy!
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
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; sauté 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.
Kevin sautéing the garlic.
The final result in our All-Clad pan of course.
With this meal, Kevin tried another new beer from The Brooklyn Brewery. Hopefully the hubs will write his thoughts on these beers, but for the time being the info from the breweries website can be found here.