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Spicy Bacon Alfredo Sauce

Contributed By: Matthew | See all of Matthew's recipes
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Active Time:  50 Minutes
Total Time:  1 Hour
  6 servings
This recipe, if followed exactly, is full of healthy fats, delicious flavors, and bacon goodness. I love Alfredo sauce, I love spice, I love bacon and I love this recipe. This recipe was found on
1/4 to 1/2 lb bacon or pancetta (anything but grain fed)
3-4 tbsp Grass-fed Butter
1-pint Grass-fed Heavy Cream
Chili Peppers
1-cup Pecorino Romano Cheese
1 tbsp Bacon Fat
1 large Spaghetti Squash
1)Preheat oven to 375 degrees

2)Use pancetta or make 1cm cubes

from a 1/4 to 1/2 lb. slab of bacon

3)Cut spaghetti Squash

in half, scoop out seeds and stringy looking pulp and coat

with bacon fat

4)Crush dried chiles into a powder or small


5)Set up a double boiler, bring water to a boil

and reduce to medium heat

Cooking the Squash:


the inside of the squash with a thin layer of bacon fat


the squash rind down on a baking sheet and place in

the oven

3)Remove after 40 minutes and using two forks scrape

the spaghetti like guts into a serving bowl


the Sauce:

1)After reducing heat of the double boiler,

add 3-4 tbsp grass-fed butter

2)Choose the fattiest pieces

of cubed bacon or pancetta and add 1/8 cup of them to the

double boiler

3)Add dried chiles to desired spiciness


10 minutes letting the fatty bacon/pancetta cook into

the butter, add 1 pint heavy cream to double boiler followed

by 1 cup Pecorino Romano cheese.

5) Using a whisk or fork,

stir intermittently to avoid curdling.

Cooking the


1)Add the remaining pancetta/cubed bacon to a

cast-iron skillet or pan when there is 10 minutes left on the

spaghetti squash

2)Cook to desired crispiness and remove

meat from pan

3)Pour remaining fat into double boiler and stir

Date Added: 07/01/2013
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