Fettuccine Alfredo with Bacon

I lived in Italy for a year when I was in high school.  I was an exchange student, living with an Italian family in the Northern Alps. I didn’t speak a word of Italian before I went (well, other than “pizza,” “pasta,” and “Ferrari”). By the end of the year, my dreams were in Italian!

My host mom was an excellent cook.  

On top of that, my host grandmother lived with us for a little while and she would make fresh pasta every week.  It was delicious!  One thing I learned about cooking was that the best recipes don’t always have the longest list of ingredients.  Sometimes the best recipes are the most simple ones.  What makes them the best is using the freshest, most quality ingredients to make the meal.  

This is one of those super simple recipes.  The list of ingredients isn’t anything special.  See if you can find some fresh pasta, really good quality bacon (you only need two pieces!), and some fresh grated parmesan cheese.  

Since this recipe is a lightened version of the traditional fettuccine alfredo, it won’t be too heavy to have on a warm summer night.  Pair with a crisp salad or even toss some peas into the sauce.  This meal tastes best served immediately.  You won’t have to worry about how to pack it for lunch the next day, because it’s so good, there won’t be any left overs!

Meal of the week

This recipe was originally published in Cooking Light Magazine.  

Please leave a comment / picture / rating when you taste it and let me know what you think.

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Fettuccine Alfredo with Bacon

Cooking Light
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 339 kcal


  • 1 9 oz package refrigerated fresh fettuccine
  • 2 slices applewood-smoked bacon
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1 cup 1% low-fat milk
  • 2/3 cup (about 2 1/2 oz) grated Parmigiano-Reggiano cheese
  • 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
  • Reserve about 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; 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.

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