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This was fantastic! I even totally screwed it up and it was still great! I used regular bacon as well and quite a bit of it (about 3/4 of a pkg). After the first batch of bacon cooked to crispyness I started the second batch and threw in the onions... big mistake I forgot the moisture in the onion wouldn't allow the bacon to crisp up. So I cooked it a very long time and between trying to keep my son out of the cupboards,away from the stove, and trying to tend to the rest of dinner they burned. So we were onionless but I salvaged a few of the bacon pieces from that batch. After the chaos I had trying to switch skillets and all I ended up with a very attractive looking pasta dish that tasted wonderful. I will definately make this again with my obvious mistakes in mind!
We really enjoyed this dish! It is a great reduced fat recipe, which went with our WW points system very well. I stopped and drained the onion/bacon on a paper towel to remove the extra grease. I also used whole wheat fettuccine. We will make this again for sure. The sauce was creamy and the flavor was very good. Reviewed for Zingo!
This is very good and that translated to excellent when you take into account that it's very low fat. It doesn't take a long time to make and really just hit's tha spot with a crisp salad.
I really enjoyed this low-fat version of fettuccine pasta. I did just use regular bacon (not sure what shortcut bacon is) and a yellow onion because I couldn't find any brown onions. The mushrooms are a nice touch and even chicken would be a nice addition. Made for ZWT3 2007.
I was intrigued by this, but I don't think it would be fair to the recipe if I rated it, as I did do some changes to it. I didn't have any fettuccine noodles and subbed with rice ones. I forgot that rice noodles wouldn't absorb the sauce. I also used milk instead of the evaporated type and it didn't want to thicken for me. The bacon of choice was regular, but I did cut away most of the fat. The overall taste was good though. Made for ZWT 3. :)