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| Level of Difficulty | Easy |
| 1 1/2 oz cooked canadian-style bacon, chopped |
| 1 small onion(s), red, finely chopped |
| 2 medium garlic clove(s), crushed |
| 1/2 cup fat-free evaporated milk |
| 3/4 oz grated parmesan cheese |
| 1/8 tsp black pepper, or to taste |
| Add pasta to large pot of boiling water; cook, uncovered, until tender, drain. |
| Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring |
| to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about |
| Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 |
| Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large |
| garden salad on the side. |
| We renovated Pasta Alfredo by: |
| Substituting the cream for evaporated skim milk. |
| Using bacon as a garnish, not a staple. Opting for a small amount of good quality, Parmesan |
| cheese, rather than a lot of the average kind. |
| You can further renovate this dish by bulking the sauce out with vegetables such as tomatoes, |
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Barrington
Software Incorporated