It was a cold, snowy Friday night in a small chalet in the shadow of the Zugspitze.
The Zugspitze, the highest mountain peak in Germany, towers above the town of Garmisch and is part of the mountain range that divides Germany from Austria. It’s the stuff “Sound of Music” dreams are made of and a very romantic location for a weekend getaway in a fairytale chalet.
The chalet we stayed in that weekend was quintessential Germany, heavy beams, whitewashed stucco walls, fluffy down comforters, a roaring fire and hissing radiators.
In the dining room, a heavy wooden table dominated the center of the room in front of the two-story stone fireplace, and visitors and locals alike snuggled into the table with steins of robust beer and hearty conversation.
You didn’t really get a choice of meals at that chalet, but everything the matron of the house served was amazing. Our first night there, she made fettuccine alfredo with smoked bacon (no doubt it was freshly cured) and I craved it every night afterward.
This recipe comes as close to that night in the German chalet as any other I’ve tried.
Fettuccine with Bacon
1 (9 oz) pkg refrigerated fresh fettuccine (or 9 oz dried, increase cooking time)
2 slices applewood-smoked bacon, chopped
1 tsp minced garlic
1 Tbsp all purpose flour
1 cup 1% low-fat milk
2/3 cup (about 2 1/2 oz) grated Parmigiano-Reggiano cheese
1/2 tsp salt
2 Tbsp chopped fresh parsley
1/2 tsp freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly. Cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. 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.
Nutritional Information: Calories Per Serving: 339, Fat: 11.7 g (5 g Saturated Fat, 3.8 g Monounsaturated Fat, 0.7 g Polyunsaturated Fat), Protein: 17.3 g, Carbohydrates: 38.4 g, Fiber: 2 g, Cholesterol: 22 mg, Iron: 0.5 mg, Sodium: 833 mg, Calcium: 291 mg.
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