This recipe is one of my all time favourite pasta dishes made however,with alfredo. I like to consider it the North American version of the Italian Carbonara.
Though not the most healthy of suggestion, I recommend using accumulating bacon fat to sauté the garlic, omit onions to enhance a two ingredient recipe. Substitue fresh ground black pepper instead of parmesan which will add nothing to an alfred sauce.
Also remember not to drain bacon fat down your sink's drain as it will solidify as it cools. Instead collect it in a dish and wait a few hours until it becomes gelatenous (jelly). I like to add a paper towel into mine when it's still liquid to disperse it and make it easier to wipe out of the container into the garbage after. (not sure if you can compost, hightly unlikely)
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