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February 2018: Fettuccine Alfredo

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Fettuccine lfredo

Fettuccini Alfredo

Submitted by Joe Immordino



1 (9-ounce) package refrigerated fresh fettuccine

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


  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  2. 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.