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Pasta butter garlic cream cheese chicken broth all-purpose Asiago cheese salt fresh ground pepper bacon parsley
Viewed: 48 - Published at: 8 years agoIngredients
- 1 lb fettuccine pasta, uncooked (reserve 1/2 cup pasta water)
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/4 cup reduced-fat cream cheese
- 3/4 cup reduced-sodium fat-free chicken broth
- 3 tablespoons all-purpose flour
- 3/4 3/4 cup asiago cheese (3 oz.) or 3/4 cup parmigiano-reggiano cheese (3 oz.)
- 3/4 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 10 slices cooked bacon, crumbled (center cut bacon, about 1 1/4 cups)
- parsley sprig (optional)
Method
- Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
- Melt butter in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
- Combine broth and flour in a small bowl, 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 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.
