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delicious creamy bacon sauce

Creamy Bacon Alfredo Sauce

This indulgent Creamy Bacon Alfredo Sauce combines velvety dairy with smoky bacon and colorful vegetables for a restaurant-quality pasta topping. The rich combination of heavy cream and butter creates a silky base, while sweet peas and carrots add nutrition without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart heavy cream
  • 1 cup butter
  • 3 tablespoons garlic powder
  • 1 (8 ounce) can carrots drained
  • chicken bouillon to taste
  • 4 teaspoons cornstarch
  • 1 large tomato diced
  • 3 tablespoons onion powder
  • grated parmesan cheese generous amount, freshly grated preferred
  • 2 tablespoons parsley finely chopped
  • 1 (8 ounce) can sweet peas drained
  • cooked bacon crumbled

Equipment

  • Large saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Add heavy cream and butter to a large saucepan over medium heat. Allow the butter to melt completely.
  2. Once butter has melted, whisk in the chicken bouillon, onion powder, garlic powder, and chopped parsley.
  3. Heat until steaming but not boiling, then add the grated parmesan cheese. Whisk continuously while adding the cheese to prevent it from sinking and burning.
  4. Add the drained sweet peas and carrots to the sauce.
  5. Whisk in the cornstarch to thicken the sauce. Allow it to come to a gentle, soft boil, then immediately turn off the heat.
  6. Let the sauce cool slightly as it thickens to the desired consistency.
  7. Pour over your favorite pasta, then top with crumbled cooked bacon and diced tomato before serving.

Notes

For best results, use freshly grated parmesan cheese rather than pre-grated varieties as it melts much better and provides authentic flavor. Thicker-cut bacon offers more substantial texture throughout the sauce. While this recipe calls for canned vegetables for convenience, you can substitute fresh or frozen peas and carrots—just cook them until tender before adding to the sauce.
This sauce pairs perfectly with fettuccine pasta, though penne, linguine, or tortellini work beautifully too. Serve with a crisp green salad dressed with vinaigrette to balance the richness. Store leftovers in an airtight container in the refrigerator for up to 3 days.