Let’s do this! I’m back in LA and I am hungry 🙂 There’s nothing like brandy cream sauce and I was in the mood for something sweet so here it is…
Ingredients: Serves 2
5 slices of maple cured bacon
1-1/2 cup of heavy whipping cream
half a yellow onion chopped
1 mini bottle of brandy
1-1/2 tablespoons of sugar
1 teaspoon pumpkin pie seasoning or nutmeg/cinnamon
1/4 tspn. salt
1 teaspoon garlic powder
half bag of fettuccine or your favorite pasta 😉
Boil your pasta. Okay slice down your bacon slices into small pieces. Toss into a saute pan using no oil (there is plenty in bacon.) Cook for several minutes, than add in your onion. Saute for about 10 minutes on medium heat until golden brown.
Spoon mixture onto a plate lined with paper towels.
Drain your pan of the bacon grease (don’t rinse) than on low heat add in your brandy. Pour in your heavy cream and bring to rolling boil on medium heat scraping the bottom of the pan for the bacon and onion bits.
Add in your sugar, salt, garlic powder and pumpkin pie seasoning. Once the sauce is bubbling turn down and simmer on low for several minutes waiting for the sauce to thicken a bit.
Add your bacon and onion mixture into the sauce. Stir for a minute. Drain your pasta and slowly add it to your sauce.