Spinach Fettuccine

1 pound uncooked fettuccine
1 tablespoon butter
1 garlic clove, minced
1/4 cup (2 ounces) cream cheese
3/4 cup chicken broth
3 tablespoons all-purpose flour
3/4 cup (3 ounces) grated fresh pecorino Romano cheese
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, drained, squeezed dry
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
Parsley sprigs (optional)

Cook pasta according to package instructions, 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; sauté 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 until smooth. Add flour mixture to pan, 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 a 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. Makes 8 servings