IRISH BEER & BACON ALFREDO SAUCE
Rose Mary Mogan
The pasta was green in honor of St Patrick's Day & some were yellow or gold to symbolize the pot of gold. The flavor of this dish was very good. But the sauce was not as thick as I would have liked for it to be. Next time I think I will add some cream cheese or add a thickening agent to thicken it more. But the flavor was really good.
Should you make this you may want to keep that in mind about adding a thickening agent. So I am posting this recipe with caution about the sauce not being thick enough for me.
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- 1/2 c
- 2 c
- heavy cream
- 8 oz
- bacon, uncooked (i cooked mine in microwave)
- 3 c
- grated parmesan cheese
- 1/2 c
- chopped parsley
- 14 oz
- irish lager beer ( i used draught)
- 1 pkg
- fresh ravioli pasta (30 ounces)
2Cut bacon into 1/2 inch pieces and saute over medium high heat until fully cooked, remove from skillet, place on paper towel to drain. Carefully discard the bacon fat. These are the ingredients used in recipe.
NOTE: SINCE I DIDN'T NEED THE BACON FAT IN THE RECIPE, I CHOSE INSTEAD TO COOK MY BACON IN THE MICROWAVE FOR LESS MESS & BROKE IT UP INTO SMALL PIECES.