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I’m always on the lookout for new pasta recipes. My husband and I both enjoy pasta, but I normally make it with a red sauce. When I came across a recipe for Fettuccine Alfredo with Bacon I knew it would be a winner. We both enjoy alfredo and my husband loves bacon.
The recipe itself was fairly easy to make. My only problem was juggling making the sauce, pasta, garlic bread, and salad at the same time. If you are making a similar meal, I’d recommend making the salad ahead of time and refrigerating. In addition I would put the garlic bread on the pan ready to go into the oven and have the pasta water boiling before I began the alfredo sauce.
Otherwise, this recipe was a success. The sauce was cheesy and creamy with a great bacon flavor that went well over fettuccine. It’s definitely a rich, heavy sauce, so use sparingly.
Fettuccine Alfredo with Bacon (adapted from Cooking Light )
1 pound fettuccine
3 slices of bacon, cooked and chopped
2 garlic cloves, chopped
1 T. flour
1 ¼ c. low fat milk (we used 2%)
¾ c. Parmesan cheese
2 oz. fontina cheese (cut into small pieces)
1 t. salt
2 T. fresh parsley, chopped (or 1 T. dried parsley)
1 t. ground black pepper
½ t. nutmeg
1. Cook the pasta according to package directions. Drain (reserving 1/3 c. pasta water) and set aside.
2. While pasta cooks, cook the bacon in a large skillet over medium high heat. Cook until crisp. Remove and drain on a paper towel. Leave the drippings in the pan.
3. Add the garlic to the drippings in the skillet and cook for 1 minute, stirring. Add in the flour and stir constantly for 1 minute. Slowly stir in the milk. Cook until it starts to thicken and bubble.
4. Reduce heat to low. Add in half the Parmesan cheese and half the fontina cheese. Stir until cheese is melted. Add in the remaining cheese and stir until it is all incorporated into the sauce.
5. Stir in salt, pepper, and reserved 1/3 c. pasta water. Cook 5 more minutes. Remove from heat and stir in bacon and nutmeg. Serve over top of cooked fettuccine.