Lighter Bacon Alfredo with Gouda and Parmesan

With only a little butter and milk instead of cream, this Bacon Alfredo with Gouda is less guilt inducing than it may seem! (Includes gluten-free version!)

I found the original recipe for this dish at Cassie Craves. It sounded scrumptious, but my conscience required that I lighten it up if I wanted to make it myself. The result is still rich and delicious, and you wouldn’t know it was a healthier version!

When I say this recipe is healthier, the “-er” is really important. It’s still made with cheese and bacon, but not that much bacon. Replacing the heavy cream with milk helps reduce guilt as well. Since my digestive system has turned on me, I needed to use gluten-free flour for the sauce. (You can use regular all-purpose flour like a normal person if you prefer.) This was my first time making a cream sauce with GF flour, and let me tell you something: IT WORKED BETTER! I’m not just saying that to console myself. The flour didn’t seem to make lumps as easily as wheat flour, so the sauce was a lot more foolproof.

I don’t recommend you go out and spend $6 on a tiny bag of gluten-free flour to make this recipe if you don’t need to, but rest assured that if you and wheat don’t get along, you can still make a mean bacon alfredo sauce. Now go get some bacon and get cooking!

Adapted from Farfalle with Bacon, Onions, and Gouda at Cassie Craves.

Print Recipe

Lighter Bacon Alfredo with Gouda and Parmesan

With only a little butter and milk instead of cream, this Bacon Alfredo with Gouda is less guilt inducing than it may seem! (Includes gluten-free version!)

Votes: 24
Rating: 3.04
You:

Rate this recipe!

Course

Main

Cuisine

Italian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 14-16 ounces package of pasta (I use gluten-free pasta.)
• 1 tablespoon butter
• 3 slices center-cut bacon
• 1/2 sweet onion diced
• 1 tablespoon flour all-purpose gluten-free flour works great!
• 2 cups milk plus up to 1/4 cup more
• 1/4 cup grated parmesan
• 3/4 cup grated smoked gouda
• salt and pepper to taste

Course Main Cuisine Italian Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 14-16 ounces package of pasta (I use gluten-free pasta.) 1 tablespoon butter 3 slices center-cut bacon 1/2 sweet onion diced 1 tablespoon flour all-purpose gluten-free flour works great! 2 cups milk plus up to 1/4 cup more 1/4 cup grated parmesan 3/4 cup grated smoked gouda salt and pepper to taste

Votes: 24 Rating: 3.04 You: Rate this recipe!

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, and drain.
2. While pasta cooks, melt butter in 12" skillet over medium-high heat. Add onion and bacon, and sauté until onion and bacon start to brown.
3. Sprinkle flour over bacon and onion, and stir together. Reduce heat to medium. Slowly add milk about ¼ c. at at time, stirring constantly until mixture is smooth before adding more milk. Continue until all milk is added. Simmer until thickened and bubbly, 4-5 minutes.
4. Reduce heat to low. Add parmesan and gouda, and gently stir until cheeses are melted. Remove pan from heat, and add salt and pepper to taste. Add drained pasta, and stir to coat. If pasta seems too dry, add up to ¼ c. milk or reserved pasta cooking water to loosen up sauce. Enjoy!

Click to learn how to make a smooth cream sauce here with my video tutorial!

More creamy pasta recipes you’ll love:

Cajun Salmon Alfredo

Light Shrimp Scampi Alfredo