pasta with alfredo sauce
One time, we invited some friends over for dinner. We were planning to serve pancit bam-i (recipe coming soon), but for some reason we got busy that afternoon and just didn’t have enough time to prepare all the ingredients for the pancit before our friends arrived. So we decided to make pasta with alfredo sauce instead. Markie, the man of many talents (grin), whipped up this dish in less than 30 minutes. It went very well with the pineapple-honey chicken, and our friends enjoyed it so much they took some home! 
Cooking time: 25 minutes
Servings: 4 - 5
INGREDIENTS
3 tablespoons butter
3 cloves garlic, minced
1 medium can evaporated milk (approximately 12 oz or 354 ml)
1 small can table cream (approximately 8 oz or 237 ml)
1/2 cup grated Parmesan cheese
1/3 cup parsley (dried or fresh; if using fresh parsley, chop it before using)
1/2 lb. bacon, chopped
1 lb. pasta (we like to use linguini, fettucini, or tri-colored spirals for this type of sauce. Cook the pasta according to package directions)
DIRECTIONS
1. In a saucepan, melt butter over low heat.
2. Add the minced garlic and saute until golden brown.
3. Add the evaporated milk and table cream. Stir over low heat for about 15-20 minutes, stirring occassionally. Do not let the sauce boil.
4. In the meantime, fry the bacon in another pan. When the bacon is cooked, take out of the pan and pat with paper towels until most of the oil is off. Then chop bacon into small pieces (approx. 1/2 inch to 1 inch).
5. When the sauce has thickened somewhat, stir in the Parmesan cheese. Allow the cheese the melt.
6. Transfer the sauce from the saucepan into a bowl. Toss in the chopped bacon and the parsley.
7. If desired, mix in the pasta with the sauce. (We like to serve the sauce separate from the pasta and mix them in our own plates).
Posted under Food and Dining
