Total: 20 minutes
Yield: 4 servings (serving size: about 1 cup)
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
Preparation
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 using a slotted spoon, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Be very careful not to burn the garlic.
Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly with a whisk; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Be sure to whisk out all lumps from the flour.
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. Combine and Serve.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
