The Bastard Bacon Alfredo

In my house, my youngest is firmly Team White Sauce while my oldest is Team Red Sauce. I am mostly Team Red Sauce, due to an unfortunate incidence where I once threw up a chicken Alfredo and developed an aversion that lasted me throughout my teen years and into my early twenties. Then, when I had been dating my now husband, I caught the flu and he had attempted to make me dinner… of Pasta Alfredo which turned my stomach even more, so my relationship with this creamy Italian staple has always been rocky at best.

Recently though, the craving for a creamy pasta hits me and I defect over for just a few bites, especially since I know there are people in my house who will polish it off.

I call this the bastard bacon Alfredo because while the final form is Alfredo reminiscent, it’s not as pungent and is very fast, with just a few things from the pantry. Unfortunately, this recipe is likely to blow your diet as well as your arteries, so eat sparingly.

Ingredients

• 3 slices bacon, chopped
• 1 tablespoon all purpose flower
• 1 tablespoon garlic, minced, or one teaspoon Garlic powder
• 1 tablespoon butter
• 1 tablespoon chicken bouillon powder
• 2.5 cups half and half
• 1 tablespoon grated parmesan cheese
• Salt and pepper to taste
• Spaghetti or other pasta

1. Cook the pasta according to the directions on the package.
2. While the pasta is cooking, brown the bacon in a saucepan. Do not drain!
3. Add 1 tablespoon of butter and the garlic, saute until garlic is fragrant.
4. Add flour and cook until golden to create a roux.
5. Add half and half and chicken bouillon powder, bring to a simmer, until sauce has thickened to desired consistency. Add parmesan cheese and stir until incorporated.
6. Add salt and pepper to taste and serve over pasta.