Photo: Neely's Alfredo Pasta Recipe
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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By eoceguera9
on December 21, 2012
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Love this recipe, but did make a few changes based on the comments I read to make the flavors stand out more. I used 4 garlic cloves, omitted the red pepper flakes, instead increased the black pepper seasoning, tad bit more salt, used 1 tbsp oil, 2 tbsp butter instead of bacon drippings, used 1.5 cups of cream for more moisture and used 4 ounces of grated fontina, plus a little extra for topping when plated. I think the key to really getting a flavorful sauce was to let the onion and the garlic meddle a little longer in the oil and butter, until they smelled good to eat on their own, I wouldn't add the cream and it turned out wonderful!. I added scallops and mushrooms, then plated with extra fontina, basil, and parsley. WILL DEFINITELY DO THIS AGAIN.
By marks_fishbowl_...
Flower Mound, TX
on September 12, 2012
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Quick easy and tasty. Not to mention hard to mess up, I used Bow Tie pasta as it always hangs on to the suace.
By jesselyns
Toledo, OH
on January 02, 2012
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I am not sure about this recipe. I used half and half instead of heavy cream and I think that it turned out okay. However, this did not make nearly enough sauce for an entire pound of pasta! I only had enough sauce for half a pound of pasta and it was still a little dry. I would double or even triple the sauce next time. It wasn't very creamy, but ... that could just be the half and half.
Read all 22 reviews