The CookBook

Ingredients:
1 pint half & half
(or heavy whipping cream for more fattening sauce)
3 tablespoons butter
2 heaping tablespoons flour
2 toes garlic, minced
1/3 cup grated parmesan cheese
1/4 cup coarsly chopped parsley
1/2 pound bacon, cooked, drained and cut into bite-size pieces

Step 1
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 half & half.

Step 2
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.

Step 3
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.

Sauce is served over cooked pasta.
Serves 4

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