Spinach Fettuccine (From Cooking Light) - cooking recipe

Ingredients

1 lb fettuccine pasta, uncooked (reserve 1/2 cup pasta water)
1 tablespoon butter
1 garlic clove, minced
1/4 cup reduced-fat cream cheese
3/4 cup reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
3/4 3/4 cup asiago cheese (3 oz.) or 3/4 cup parmigiano-reggiano cheese (3 oz.)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
10 slices cooked bacon, crumbled (center cut bacon, about 1 1/4 cups)
parsley sprig (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
Melt butter in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
Combine broth and flour in a small bowl, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt and pepper. Stir in spinach.
Combine cheese mixture and pasta in large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.