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

Print Print Recipe

Fettuccine Alfredo with Bacon

Yield: 4 servings (1 cup per serving)

Prep Time: 20 min

Cook Time: 12 min

Ingredients:

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

Directions:

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.

Tips:

Note:
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.


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

16 Responses to “Herbed Cheese Pizza”

  1. 1

    VeggieGirl — October 26, 2009 @ 5:21 am

    Atypical and fabulous! :)

  2. 2

    Jen @ My Kitchen Addiction — October 26, 2009 @ 7:42 am

    I have that copy of Cooking Light, and I have been thinking about making the pizza. Thanks for testing it out for me. Yours looks absolutely gorgeous!

  3. 3

    Barbara Bakes — October 26, 2009 @ 8:33 am

    I could fall in love with light pizza!

  4. 4

    Louise — October 26, 2009 @ 9:40 am

    This pizza recipe would have been just perfect for the pizza party! I’m really liking your new blog Lori. Very cool…

  5. 5

    Aggie — October 26, 2009 @ 12:27 pm

    Mouthwatering…I loved this on the cover when I got my mag. I’m such a sucker for pizza…
    I like the newer layout of CL too, seems like they are packing it with a ton of great recipes! And it’s cleaner and more organized. Great pick for you to review! Am really enjoying your new blog! :)

  6. 6

    Terri Archibald — October 26, 2009 @ 1:29 pm

    I’m very happy with the recent changes made by Cooking Light also. It is one of the magazines that I get very excited to see in the mailbox! Regarding the pizza recipe, I’m very excited to try it. I’m all about the crust. Thanks for checking it out for all of us!

  7. 7

    wasabi prime — October 26, 2009 @ 1:58 pm

    This looks so delicious! Again, great helpful commentary about the recipe and tips for substitutions. I never have everything a recipe calls for and I usually forget to shop for it!

  8. 8

    Phoo-D — October 26, 2009 @ 2:35 pm

    This looks terrific. I’ll have to scout out that Greek cheese- I’ve never heard of it before!

  9. 9

    Katie @ goodLife {eats} — October 26, 2009 @ 2:39 pm

    Yum! That looks really good. I’ve been enjoying the new Cooking Light as well and this cover definitely caught my eye when I received this issue.

  10. 10

    France — October 26, 2009 @ 4:35 pm

    Your photo should be on the cover of a magazine. This pizza looks so good.

  11. 11

    CookiePie — October 26, 2009 @ 5:27 pm

    Love this! Gorgeous photo, and I love that you tried freezing the dough. And I totally agree about the changes to CL – great magazine!

  12. 12

    jo — October 27, 2009 @ 6:57 pm

    Oh wow – I can already smell pizza in the air. This looks absolutely yummy and would love to have a slice.

  13. 13

    NJ — October 28, 2009 @ 11:15 am

    I recently found and subscribed to your blog. I love the concept and am enjoying the posts. Your photo inspires me to try the pizza more than theirs did. Looking forward to more recipes and pictures.

  14. 14

    Sues — October 28, 2009 @ 11:47 am

    Your pizza looks prettier than the one on the cover! I love a good “light” pizza :)

  15. 15

    Jill — October 28, 2009 @ 9:12 pm

    This is such a great concept for a blog. Loved the spider cake and this pizza looks DELICIOUS and even better than the cover. I’m not sure if it would have caught my attention, but after seeing yours and reading an information post, I think I’ll have to try it too. :)

  16. 16

    Bethany — November 6, 2009 @ 3:30 pm

    That looks amazing!!

Leave a Comment