ALFREDO FLORENTINE

Alfredo Florentine image

Provided by Hippie2MARS

Categories Spinach

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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2 cups heavy cream
8 tablespoons butter, divided into 6 T and 2 T
1 cup Italian cheese blend, grated (Parmesan, Asiago, and Romano blend)
1 tablespoon bacon bits (REAL bacon bits only)
2 egg yolks
1/8 teaspoon nutmeg
1 pinch salt
8 ounces baby portabello mushrooms, sliced
2 cups fresh spinach
2 tablespoons pine nuts
1 tablespoon lemon juice
4 garlic cloves (divided)

Steps:

Beat the egg yolks until smooth. Set aside.
In a medium skillet, melt the 2 T butter.
Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts.
Saute for 5 minutes.
Add the spinach and let it cook down, stirring occasionally until completely wilted.
Stir in the lemon juice, and turn to low heat to keep warm.
Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan.
Saute 2 minutes, then very slowly add the cream stirring constantly.
Stir in the salt, nutmeg and bacon bits.
Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce.
With a slotted spoon, transfer the spinach/mushroom mixture into the sauce.
Mix lightly to coat the vegetables and pour all over hot pasta.