Clean and healthy eating doesn’t mean low fat and no flavor.
In fact, you can even have bacon on occasion.
I said the ‘B’ word.
And I don’t mean fake bacon made from an imposter animal that is nothing even remotely like a pig.
I mean thick, yummy pork bacon.
…this is starting to sound like a dog treat commercial.
This recipe is very much for the bacon lover because you don’t drain the bacon grease, it goes into the sauce for full-blown baconey nirvana.
The bacon I use isn’t store-bought full of preservatives and other fake junk.
Mine comes from the local butcher shop where just days before I bought it, the pig had a name. Obviously you can get your bacon wherever and you probably could substitute turkey bacon (*gasp*) to lighten the recipe, although I’m sure that affects the flavor.
To make up for the bacon this recipe does go lighter on the alfredo sauce which means the sauce isn’t as rich or as thick as a traditional alfredo. Who cares when you have bacon, right?
This was a good recipe. The kids liked it and I can see myself making it again. My husband likes more sauce on his pasta so I probably will increase the ingredients that make the sauce next time.Print
Unique twist on alfredo pasta, the lighter sauce helps make up for the added fat and calories in the bacon.
- 1/2 package of your favorite pasta shape
- 2-4 slices applewood-smoked bacon, chopped $
- 1 tsp minced garlic
- 1 tbsp all-purpose flour
- 1 cup skim milk
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 2 tbsp chopped fresh parsley or 2 tsp dried parsley
- 1/2 tsp freshly ground black pepper
- Cook pasta per package directions (no salt).
- Drain pasta but set aside 1/4 cup of cooking liquid.
- Cook bacon until crisp while pasta cooks.
- Remove bacon from pan and add garlic to bacon drippings and saute for about a minute.
- Add flour to garlic and stir constantly for 30 seconds.
- Add milk slowly and stir until thick and bubbly (about 2 minutes).
- Stir in cheese gradually until melted.
- Add salt and the 1/4 cup cooking liquid set aside.
- Add pasta and blend into sauce until combined.
- Sprinkle with parsley, pepper and bacon.
As a main course, this isn’t a large recipe and you might want to double it depending upon appetites and number of people you are serving. As written it yields about 3 cups, maybe a bit more.
So, I’m not really sure where this recipe stands on the guilt or guilt-free scale. Made with organic whole-wheat pasta and other 100% organic ingredients you certainly have a”clean” meal. The small amount of all-purpose flour isn’t enough to detract from that. But the bacon and cheese sure add to the fat and calories if you are counting, but some fat is good for you and bacon really has gotten a bad reputation that is somewhat unwarranted.
Unless you eat it by the pound.
Or put it in cupcakes.Note: recipe adapted from Cooking Light.com
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