Lighter Fettuccini Alfredo with Turkey Bacon and Spinach
Ingredients:
6 strips of turkey bacon
8-10 oz. fettuccine pasta
2 Tbsp. olive oil
3 garlic cloves, minced
2 Tbsp. flour
1 1/4 cups chicken broth
1 1/4 cups 1% or 2% milk
2 Tbsp. whipped light cream cheese
1 cup torn up baby spinach
1/4 cup Parmesan cheese
1/8 tsp. salt
1/8 tsp. ground pepper
Extra Parmesan cheese for serving
Directions:
In a large sauté pan brown the turkey bacon, then set aside to cool slightly so you can handle and chop up roughly. In the same pan, heat the olive oil and cook up the garlic, scraping the bottom of the pan to get up some of the turkey bacon flavor. In a measuring cup, blend the chicken broth with the milk and set aside.
Once the garlic begins to soften, sprinkle the flour over the olive oil and cook up until a thick paste. Cook for one minute, then gradually pour the broth mixture over the roux and whisk aggressively over medium heat. Pour all the liquid, whisking the whole time. Bring the heat to medium, and cook the liquid until simmering and beginning to thicken.
Meanwhile, cook the pasta according to package directions, and in the last 3 minutes, add the spinach to the water to blanch it. Once pasta is ready, drain all of it and set aside.
As the Alfredo sauce is thickening up, finish it off with the Parmesan cheese and cream cheese. Whisk until the cheese is combined and smooth. Season the sauce with salt and pepper. Next toss in the pasta with spinach and the chopped bacon. Toss quickly and serve hot.
*note, the sauce will thicken up like glue as it sits and cools. If you can’t move fast, reserve a cup of pasta water before draining the pasta and have it on hand, should you need to use some of it as you toss in the pasta to loosen the sauce.
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