Jun 18, 2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina.
I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach.
I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted.
Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!!
—Tammy M.
