Creamy Garlic Bacon Alfredo Sauce
Adapted Recipe by Rachel Alger
Notes
Don't be afraid to mix this recipe up and use what you have. Fontina and asiago cheeses work beautifully in this dish. If using bacon, center-cut is best.
Ingredients
- Sauce:
1 stick of butter
1 1/2 cup heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
- Pasta:
16 oz box of dry fettuccine noodles
Sea salt (for water)
- Additions:
7 slices of center cut bacon
1/2 sweet onion, diced
Directions
- Set your oven to 400 degrees Fahrenheit.
- Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of pan, and add diced onions to the right side of pan.
- Place in oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove from pan with tongs and drain on a paper towel while onions finish up. They should be lightly brown to optimize sweetness.)
- Cook both until done, drain on paper towel when complete.
- When cool enough to handle, tear bacon into pieces. Set aside.
- As the bacon and onions cook, bring large pot of water to boil and salt as rolling boil begins. Add pasta when water is boiling vigorously.
- Cook in accordance to package directions.
- Drain when al dente.
- In a metal saucepan, begin melting butter over medium-low heat.
- After butter has melted, add in the heavy cream. Allow to come together in a soft bubbling boil.
- Add in cheeses. Stir until melted and combined.
- Add in pepper, garlic, and nutmeg. Keep on medium-low heat.
- Sauce will thicken. Continue to cook until pasta is complete.
- Pour cream sauce over cooked and drained pasta. Combine.
- Add in onions and bacon. Stir.
- Taste, add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best.
- Let pasta rest 5 minutes. Serve and enjoy!
Information
- Category
- Condiments/Sauces
- Yield
- 8