Cooking Light Fettuccine Alfredo with Bacon

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% milk
2/3 cup (2.5 ounces) grated Parmagiano-Reggiano cheese
1/8 teaspoon nutmeg (optional)
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; 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. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in nutmeg, salt and reserved 1/4 cup cooking liquid. Add the hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley and pepper.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CONTESSA3205.