Top of Avalanche ~ Denton Hill
Tagliatelle Alfredo
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 ...
Enjoy!
Fresh Home-Made Tagliatelle
Before this weekend, it had been a while since I made some fresh pasta. (Way too long.)
Laissez le bon temps rouler!
It's that time of year again .... Happy Marti Gras!
Around our house, that means I make a big batch of Gumbo ...
Happy 1000 ! ! ! !
Today marks my 1000th post. I hope all that follow me have enjoyed them ...
Pond Lab, Oswald Tower and the Moon ~ Penn State Campus
Crowd and Player
Icers vs Lakers ~ Greenberg (Ice Pavilion), Penn State Campus
P.S. I love this guy's name ...
Tonight's Dinner
Leftover Sausage and Spaetzle (with lardons, parsley, Tilsit cheese, and Amish raw milk cheddar.)
Super Grill
Super Bowl Food ~ Grilled chicken wings, roasted garlic and herb chicken sausage, and grilled bread
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