THE TRUTH ABOUT ME IS THAT IT'S REALLY HARD FOR ME TO stick to things. I get an idea, solidify the plan, really mean to follow through forever and then it sort of becomes...oh, you know. Blame it on being an Aries. Blame it on the Bossa Nova. Whatever.
Therefore, here I am, it's Choclat Sin #13 week, and I'm thinking, would it be so wrong to skip a chocolate week? I sort of feel like pasta today. Silky, rich, cheesy strands of fettuccine. With bacon, no less.
I hear that there's a recipe for chocolate covered bacon. Who would have thought so, and how hard would that be? Tell you what, let's not totally abandon the choclat sin, let's just melt some semi-sweet, pour it over crispy bacon and let each other know how it turns out. Deal? Deal!!
FETTUCCINE ALFREDO with BACON
1 (9 ounce ) package fettucinne
2 slices applewood-smoked bacon, chopped
1 tsp. minced garlic
1 tbls. all-purpose flour
1 cuo low fat milk
2/3 cup grated Parmigiano-Reggiano cheese
1/2 tsp. salt
2 tsps. chopped fresh parsley
freshly ground pepper
1. Cook pasta according to package directions. Drain in a colander and reserve 1/4 cup cooking liquid.
2. Cook bacon in a large non-stick skillet over medium-high heat until crisp. Remove bacon from pan, reserve drippings. Add garlic to pan, saute for 1 minute. Sprinkle flour over garlic, cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly. Cook 2 minutes, until slightly thick. Reduce heat to low. Gradually add cheese, stirring until melted. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan, toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 3-4 servings.
Cook a few strips of bacon, anytime, day or night. Pour melted chocolate on bacon. Let harden, or not. Eat.