I make my alfredo sauce with the extra ingredient of cream as it creates a thicker, creamier sauce. I added smoked bacon, mushrooms and chives, but this would also be great with chicken and a different herb such as parsley.
40g unsalted butter
4 rashers smoked bacon, diced
200g mushrooms, sliced
60g grated Parmesan cheese, plus extra for garnish
salt and freshly ground black pepper, to taste
handful of fresh chives or parsley, finely snipped or chopped, to garnish
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Cook the pasta according to package instructions then drain and set aside.
Melt the butter in a small pan over medium heat then fry the bacon and mushrooms until the bacon has crisped and the mushrooms are tender, about 10 minutes. Stir in the cream and Parmesan cheese then season with salt and pepper.
Toss the pasta with the sauce then garnish with snipped chives.
This dish is best served with garlic bread. I use tear and share garlic bread but bake it with extra parmesan.