Alfredo Florentine

• cups heavy cream↗2
• tablespoons butter↗8

  divided into 6 T and 2 T

• cup Italian cheese blend↗1

  grated (Parmesan, Asiago, and Romano blend)

• tablespoon bacon bits↗1

  (REAL bacon bits only)

• egg yolks↗2
• teaspoon nutmeg↗1⁄8
• pinch salt↗1
• ounces baby portabello mushrooms↗8

  sliced

• cups fresh spinach↗2
• tablespoons pine nuts↗2
• tablespoon lemon juice↗1
• garlic cloves↗4

  (divided)

Step-by-step instructions

1. 1

   Beat the egg yolks until smooth. Set aside.

2. 2

   In a medium skillet, melt the 2 T butter.

3. 3

   Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts.

4. 4

   Saute for 5 minutes.

5. 5

   Add the spinach and let it cook down, stirring occasionally until completely wilted.

6. 6

   Stir in the lemon juice, and turn to low heat to keep warm.

7. 7

   Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan.

8. 8

   Saute 2 minutes, then very slowly add the cream stirring constantly.

9. 9

   Stir in the salt, nutmeg and bacon bits.

10. 10

    Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce.

11. 11

    With a slotted spoon, transfer the spinach/mushroom mixture into the sauce.

12. 12

    Mix lightly to coat the vegetables and pour all over hot pasta.