Alfredo Bacon Sauce

Chi Kali, Arizona

• 1 pt heavy whipping cream
• 3 T. butter
• 2 heaping T. flour
• 2 cloves garlic, minced
• 1/3 c. grated parmesan cheese
• 1/4 c. coarsely chopped parsley
• 1/2 lb. bacon, cooked, blotted with a paper towel, and crumbled

In a medium saucepan, melt butter over medium-low heat. Add garlic and stir-fry for 2 to 3 minutes. Stir in flour until well blended. Add cream. Stir sauce over medium low heat. Do not allow sauce to boil or stick to bottom of pan. Reduce heat if necessary. Allow sauce to thicken (about 20 minutes), stirring frequently. When sauce is near desired consistency, add parmesan cheese. Stir to melt cheese for 2 minutes. Remove sauce from heat. Toss in bacon and parsley. Serve over cooked pasta, coos coos, rice, or polenta

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