Fettuccine Alfredo with Bacon

April 2014, Fettuccine Alfredo with Bacon

Cover recipe- Cooking Light:          Fettuccine Alfredo with Bacon,          April 2014

If there is one dish that I splurge on whenever I think my thighs can handle it, it’s Fettuccine Alfredo. I was very happy to see that the cover of Cooking Light’s special issue: Best Ever Slim-Down Recipes– has a slimmed down version of this dish:  Fettuccine Alfredo with Bacon.  The issue features indulgent main dishes that are mostly under 350 calories.  This is the best magazine issue ever as far as I’m concerned!

Cooking Light magazine’s tagline is Life Lived Deliciously– celebrating great food and a healthy lifestyle.  But they also acknowledge that people have a need to eat what they want to eat.  They suggest eating delicious recipes in reasonable portions and pairing them with one or two sides and salads.  Then you get a satisfying meal and you don’t feel like you’ve deprived yourself of anything.  None of the recipes in this issue are considered “diet food.”  They’re Cooking Light classics that taste good, fill you up, and keep calories within respectable limits.  I’m excited to try the Honey-Wheat Pizza with Pear-Prosciutto Salad, Steak House Side Mac and Cheese, Whole Wheat Buttermilk Pancakes, Garlic- Roasted Kale and Orange-Cranberry Pork Stew.  Read my notes below to see what I thought of the cover recipe.

Fettuccine Alfredo with Bacon

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Fettuccine Alfredo with Bacon

Yield: 4 servings (1 cup per serving)

Prep Time: 20 min

Cook Time: 12 min


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% low-fat milk
2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper


1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. 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.


When you're short on time and the ingredient list is short, make every ingredient the freshest and best you can find. A real wood-smoked bacon imparts lots of flavor: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 339
Fat per serving: 11.7g
Saturated Fat per serving: 5g
Sodium per serving: 833mg
Fiber per serving: 2g
Protein per serving: 7.3g
Cholesterol per serving: 22mg
Carbohydrates per serving: 38.4g

WW POINTS per serving:
Points Plus Program: Old Points Program:

Source:  Cooking Light

The results:

It’s really tough to feed four people with one 9-ounce package of fettuccine, BUT… you have to keep in mind the vibe of the magazine, which is to eat a small portion of a really great dish and serve it up with sides to fill you up. So if you’ve got that mindset, this dish is fabulous. My whole family loved it. Truth be told, I doubled the recipe because I knew my boys would want a large serving!

Did this recipe deserve the cover spotlight?

Definitely, yes! It was a terrific, lighter version of Fettuccine Alfredo.  

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

8 Responses to “Shrimp Cobb Salad”

  1. 1

    MangoMel — May 18, 2011 @ 11:46 am

    I have made this twice for dinner – but as you said, I changed quite a few things including using fresh corn, my own regular dressing, different spices on the shrimp and crumbling the bacon. The original recipe was a good springing board for making a great dinner.

  2. 2

    Aggie — May 19, 2011 @ 12:04 pm

    I’m so with you on the bagged vs fresh lettuce. I get tempted to buy the bagged when it’s BOGO but then end up throwing it away b/c it looks terrible and not at all crunchy. This salad looks amazing. I actually have fresh white corn right now too. I need to find some good shrimp and avocado. I would love this for dinner (SOON!).

  3. 3

    Maria — May 25, 2011 @ 9:17 am

    Love the avocado! Sorry it wasn’t a favorite!

  4. 4

    Jenny Flake — May 25, 2011 @ 9:51 am

    I am a huge cobb salad fan, guess it’s best we make our own :) Nice review!!

  5. 5

    Amanda — May 25, 2011 @ 10:04 am

    Your photo is beautiful and a salad is just what I need after our indulgent weekend in Atlanta! Too bad this one wasn’t a rave, but it definitely gives me a few ideas, great review! :)

  6. 6

    Cookin' Canuck — May 25, 2011 @ 4:19 pm

    I was drawn to this salad as soon as I saw it on the cover. Sorry to hear that it didn’t live up to the picture. I guess that means I’ll have to make my own version!

  7. 7

    Tracy — May 26, 2011 @ 9:18 am

    Sorry to hear this wasn’t so great! Your photo is lovely though. :-)

  8. 8

    Mrs. L — May 26, 2011 @ 2:55 pm

    I saw this and thought I’d make it. I like the idea of the salad so I might have to make it with the changes you suggested and maybe a few of the other suggestions.

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