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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano. Ingredients:
1 pound uncooked fettuccine |
1 tablespoon butter |
1 garlic clove, minced |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
3/4 cup fat-free, less-sodium chicken broth |
3 tablespoons all-purpose flour |
3/4 cup (3 ounces) grated fresh pecorino romano cheese |
3/4 cup half-and-half |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups) |
parsley sprigs (optional) |
Directions:
1. Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
3. Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.
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