Ingredients
5 oz uncooked linguini
1 1/2 oz cooked Canadian-style bacon, chopped
1 small onion(s), red, finely chopped
2 medium garlic clove(s), crushed
6 Tbsp vegetable broth
1/2 cup fat-free evaporated milk
1 tsp cornstarch
1 Tbsp water
3/4 oz grated Parmesan cheese
2 Tbsp chives, chopped
1/8 tsp black pepper, or to taste

Instructions
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 5 minutes.
Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.
Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.
Chef's Tips
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, snow peas or beans.