Steps
1
Add bacon to medium sauce pan and cook on medium to medium-low until barely crispy.
2
Remove bacon with slotted spoon and set aside.
3
Remove 2 tablespoons of bacon fat and put in a small sauce pan and set aside for roux.
4
Add shallots to remaining bacon fat in sauce pan and sauté for several minutes until softened but not browned.
5
Add garlic and cook for a minute or two.
6
Add hot sauce and Worcestershire to shallot-garlic mixture and bring to a boil.
7
Add cream and return to a near boil.
8
While waiting for the sauce to boil, Add flour to small sauce pan with bacon fat, whisking constantly until flour smell is gone (2-4 minutes).
9
Lower heat to medium and whisk in roux to incorporate, simmering 5-10 minutes.
10
Boil pasta and save some pasta water in case you need it to loosen up sauce.
11
Taste sauce and adjust as necessary.
12
Add pasta to sauce. Top with bacon and parmesan cheese.
Nutrition Facts
Per serving768 calories
Calories from
- Protein 17%
- Carbs 19%
- Fat 64%
-
Fat High 51 g 78%
-
Saturated Fat High 27 g 135%
-
Carbohydrates 35 g 11%
-
Fiber 2 g 8%
-
Sugar 8 g 16%
-
Protein High 30 g 60%
-
Cholesterol High 130 mg 43%
-
Sodium High 1,050 mg 43%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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