I admit it - I've always loved Alfredo sauce (back when I was a kid and we'd go to Red Lobster, I'd almost always get the Lobster Alfredo). Even though I love it, a traditional Alfredo sauce uses heavy cream, which makes for a *really* rich dish.
My version of Alfredo sauce uses a combination of light cream and milk (plus a bit of flour to thicken it up). The bacon and broccoli are perfect flavour complements for the sauce. This dish comes together really quickly, so it's perfect for a busy weeknight meal. Serve it with a nice big salad on the side to round things out.
1 lb spaghetti or fettucine noodles (you could also use a spiral pasta like rotini or fusilli)
3 tbsp butter
2 tbsp flour
1 1/2 cups light (10%) cream
1 1/2 cups milk (use whole milk if you have it on hand)
1 tsp salt
3/4 cup Parmesan cheese
8 strips bacon, cooked and crumbled
1 bunch broccoli, chopped into bite-sized bits
- Cook pasta in boiling water until done; drain thoroughly and return to pot.
- Steam broccoli until tender-crisp and keep warm.
- While pasta cooks, in a medium saucepan, melt the butter over medium heat. Add the flour and stir until flour is well combined with butter.
- Slowly whisk in the cream until mixture is smooth. Add the milk and salt and continue cooking over medium heat, stirring constantly, until mixture thickens. Stir in the Parmesan cheese.
- Pour sauce over pasta, stirring to coat well. Add the bacon and broccoli and mix gently until well combined with pasta.
Serve with additional Parmesan cheese for sprinkling, if desired.
Serves 4 as a main course.
For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible)
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