Prep 10 mins
Cook 30 mins
You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano. From Cooking Light.
- 1 lb uncooked fettuccine
- 1 tablespoon butter
- 1 garlic clove, minced
- 1⁄4 cup reduced-fat cream cheese (1/3 less fat)
- 1⁄4 cup reduced-sodium fat-free chicken broth
- 3 tablespoons all-purpose flour
- 3⁄4 cup fresh grated fresh pecorino romano cheese
- 3⁄4 cup half-and-half
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 10 slices cooked bacon, crumbled (about 1 1/4 cups)
- parsley sprig (optional)
- Cook pasta according to package directions, omitting salt and fat. Drain pasta and reserve 1/2 cup of 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 until smooth. Add flour mixture to pan, stir with whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat, add cheese, stirring until smooth. Add half-and-half, salt and pepper and stir in spinach. Combine cheese/spinach mixture into pasta in a large bowl and toss to coat. Top with bacon and parsley.