Alfredo Sauce (with Bacon)

From: (Beth Allen)

Date: Thu, 19 Aug 93 10:07:20 CDT

serves 4

1 pint half & half 
	(or heavy whipping cream for more fattening sauce)
3 tablespoons butter
2 heaping tablespoons flour
2 toes garlic, minced
1/3 cup grated parmesan cheese
1/4 cup coarsly chopped parsley
1/2 pound bacon, cooked, drained and cut into bite-size pieces

In a medium saucepan, melt butter over medium-low heat.
Add garlic and stir-fry for 2 to 3 minutes.  Stir in
flour until well-blended.  Add half & half.

Stir sauce over medium-low heat.  Do not allow sauce
to boil or stick to bottom of pan.  Reduce heat if
necessary.  Allow sauce to thicken (about 20 minutes),
stirring frequently.

When sauce is near desired consistency, add parmesan cheese.
Stir to melt cheese for 2 minutes.  Remove sauce from
heat.  Toss in bacon and parsley.  

Serve over cooked pasta.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.