Time: around 30 minutes to make, start to finish
Author: this is a Tiffany original
1 box linguine noodles
1 packet Knorr Alfredo sauce
1 3/4 cup 1/2 and 1/2 (or milk)
1 T butter or margarine
4 slices bacon, cut
1 bunch asparagus spears (trim the stems)
6+/- white button mushrooms, sliced (depending on how much you like!)
4 sun dried tomatoes, thinly sliced
fresh Parmesan cheese
salt and pepper to taste
1. In a large stock pot, bring 6 cups water to a rolling boil. Once the water is boiling, add linguine noodles and cook according to package directions.
2. Meanwhile, in a saute pan, cook the cut up bacon to your crispiness preference. Once cooked, remove bacon from the pan and place on paper towels to remove excess grease. *Do not discard bacon grease.
3. In a 4 cup, microwave safe bowl, warm the 1/2 and 1/2 (or milk) for about 2 minutes (don’t allow it to boil). Add butter and Knorr packet and mix briskly with wire whisk. Pop back in the microwave for about another minute or two (until warmed but don’t allow it to boil!). Remove, whisk briskly and then add a little fresh parmesan (according to your taste). Whisk another additional minute and set aside.
4. Clean, slice and trim the mushrooms, sun-dried tomatoes and asparagus. Use the same saute pan you used for the bacon to cook the veggies. (*Note: you only need a tad of the bacon grease..you don’t want much. If there is more than 1 or 2 teaspoons of it, discard the excess so the veggies are not mushy.) Saute the veggies on med-high heat about 2-3 minutes. The asparagus should be a brilliant green, still firm and the mushrooms should only be lightly browned. I turned the burner off and set them aside just before I thought the veggies were done.
In a large bowl, combine the noodles, sauce, bacon and veggies and serve hot!