Top of Avalanche ~ Denton Hill
I also made some Alfredo sauce to go along with my fresh pasta. Actually, I did a little twist to the classic sauce. I added some of my home-cured bacon. The sauce was kind of a cross between Alfredo and Carbonara.
Start by sauteing up some diced bacon. Once it starts to brown nicely, add a couple cloves of minced garlic and a pinch of red pepper flakes.
Be careful not to burn the garlic ... Once it gets a little color, dump in a cup and a quarter of cream.
Once that comes to a boil and thickens a little, I added a cup and a quarter of freshly grated Parmigiano Reggiano cheese. Stir that in and continue to boil until the sauce thickens to your liking.
Toss in the pasta of choice ....
and serve with freshly cracked black pepper ...