Healthier Fettuccine Alfredo
Recipe type: Pasta, Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 2 servings of fettuccine noodles or 2 servings of fresh raw zucchini noodles
  • 2-3 slices thick-cut bacon, diced
  • 1 t garlic, minced
  • 1 T flour
  • 1 c skim milk
  • .5 c grated Parmigiano-Reggiano cheese
  • freshly ground pepper
  • 2 T chopped fresh parsley (optional)
  1. Prepare the pasta or zucchini noodles.
  2. Place the diced bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp (about 3-4 minutes).
  3. Remove the bacon from the pan using a slotted spoon. Place the cooked bacon bits on a paper towel.
  4. Leave 1 Tablespoon of the bacon drippings(/grease) in the pan, and discard the rest.
  5. Add the garlic to the drippings in the pan.
  6. Sauté the garlic, stirring so it doesn't burn, until it gets fragrant (about 30 seconds).
  7. Sprinkle the flour over the garlic, and cook 30 seconds, stirring constantly.
  8. Reduce the heat to medium and gradually add milk, stirring constantly. Cook until the sauce slightly thickens (about 2-3 minutes). Keep stirring and scraping the bottom of the pan, because you don't want the milk to "scorch" on the bottom of the pan. Keep it moving!
  9. Once the sauce has thickened, remove the pan from heat, and add half of the cheese to the sauce, stirring until it melts.
  10. Add the hot prepared pasta, or raw zucchini, to the pan, and toss well to combine; or plate the pasta or zucchini and top with the alfredo sauce.
  11. Top with the cooked bacon, and add freshly ground pepper, and parsley if using.
Mix fresh raw zucchini noodles into the pasta and get your veggie serving for the meal!
Recipe by My Utensil Crock at