The Weeone and Pasta Face – Who can resist?
Pasta. That’s what you should expect. Yes, we had Mac and Cheese last night. Yes, we had pasta again tonight. It’s my right as an Italian. Plus, I have applewood bacon on hand and when I have something in the fridge that I don’t always keep on hand I try to use it in as many recipes as possible. And as a result, tonight’s meal? Fettucine Alfredo with Bacon
Now, we’re trying to eat pretty healthy in this house so you might think that means no rich and creamy foods. Sarah G. would tell you otherwise, right Sarah? She’d tell you everything in moderation and with proper portions in mind. She’d also tell you that if you deprive yourself you’ll eventually cave. What do I have to say about it? It sounded good and I have a fairly healthy version that’s quite tasty….that’s what I have to say about it.
To start, I boiled some fresh fettucine and reserved 1/4 cup of the cooking liquid. I think fresh pasta is better than dried. It tastes better, cooks quicker, and did I mention it tastes better? It does. Buy it. Or if you have more free time than I do, make it (and then bring me some, mkay?).
Next…applewood bacon. I know, you’ve seen this process before…so I used a different pan and cut the slices in half. Doesn’t that make it infinitely more interesting? Aren’t you captivated?
In the pan with the bacon drippings I added a teaspoon of minced garlic. Now I have a great garlic press. It’s from the Pampered Chef and it works wonderfully, but ever since I found this jarred minced garlic, my press has been put out to pasture. It’s just easier and it’s just as good. So, if you’re short on time, skip the garlic hands and go for jarred!
Once the garlic had done its solo dance in the pork fat, I let a tablespoon of flour join the fun, stirring constantly. You’re basically making a roux with these three ingredients to start as the base of your alfredo sauce.
Once I had my roux smooth and bubbly, I slowly added 1 cup of milk – I used 1/2 cup skim milk and 1/2 cup fat free half and half. Again, keep stirring on this step. No one likes scalded sauce!
I reduced the heat once the sauce was bubbling and added 3/4 cup grated parmesan cheese, stirring it until the cheese melted completely.
The end was in sight when I added the 1/4 cup of reserved cooking liquid, stirred it in and then tossed the fettucine in to coat it thoroughly.
When I plated the pasta, I topped it with the applewood bacon crumbles and fresh parsley. From start to finish? 25 minutes. Perfection. Serve this with a fresh Romaine salad and dinner is sublime!