Fettuccine Alfredo With Bacon

• 1 (9 ounce) packagerefrigerated fresh fettuccine
• 2 slices applewood-smoked bacon, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup 1% low-fat milk
• 23 cup parmigiano-reggiano cheese, grated
• 12 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 12 teaspoon black pepper

1. Cook fettuccine following the package directions, minus salt and fat.
2. Drain in a colander over a bowl.
3. Reserve 1/4 cup of the cooking liquid.
4. Meanwhile, cook bacon in a large skillet over medium-high until crispy (about 4 min), stirring occasionally.
5. Remove bacon pieces from the pan, don't drain the drippings.
6. Add garlic to the pan and saute for 1 minute.
7. stirring constantly.
8. Sprinkle flour over the garlic and cook for about 30 seconds, stirring constantly.
9. Gradually add milk, stirring constantly; cook for 2 minutes or until bubbly and slightly thick.
10. Reduce heat to low.
11. Add cheese, stir until it melts.
12. Stir in salt and 1/4 cup of the reserved cooking liquid.
13. Add the pasta to pan; toss well to combine.
14. Sprinkle with bacon, parsley, and pepper.

fresh fettuccine, bacon, garlic, flour, milk, parmigianoreggiano cheese, salt, fresh parsley, black pepper

Taken from www.food.com/recipe/fettuccine-alfredo-with-bacon-495000 (may not work)