Neely's Alfredo Pasta

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound linguine
  • Kosher salt
  • 4 slices bacon, thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons finely grated fontina cheese
  • 1 lemon, zested
  • 4 tablespoons chiffonade basil leaves
Directions
  • Bring a large pot of salted water over medium heat to a boil. Add the linguine and cook until al dente.

  • Cook the bacon in a large saucepan, over medium heat, until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and garlic to the pan and saute until tender, roughly 3 minutes. Stir in the red pepper flakes, season with salt and pepper, to taste, and saute until fragrant. Add the heavy cream and simmer until thick, about 4 minutes, being careful not to burn the mixture. Stir in the cheese and lemon zest.

  • Drain the linguine and add to the saucepan. Carefully toss the pasta in the sauce. Add the bacon and season with salt and pepper, to taste. Transfer to a large platter and garnish with basil. Serve immediately while hot.


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    Recipe courtesy of Patrick and Gina Neely