16 ounces spaghetti
1 cup regular bacon
1 medium chopped onion
2 garlic cloves, minced
1 teaspoon dried Italian mixed herbs
2 tablespoons all-purpose flour
1 1⁄2 cups low-fat milk
1⁄2 cup low-fat sour cream
1⁄4 cup fresh grated parmesan cheese
1⁄4 cup chopped fresh parsley leaves
Cook spaghetti according to package directions.
Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Drain the fat and let the pan cool for a couple of minutes Add onion and garlic and saute until clear.
Add mixed herbs and cook 1 minute. Add flour and stir to coat onion.
Add milk and bring to a simmer. Cook until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley.
Season, to taste, with salt and black pepper.
Enjoy