This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate.

Ingredients

4 serv.

cream↗400 ml
butter↗8 tablespoons
olive oil↗2 tablespoons
lemon juice↗1⁄3 cup
white wine↗1⁄4 cup
garlic cloves5
minced
white onion1⁄4
minced
grated parmesan cheese or 1/2 cup romano cheese1⁄2 cup
strong pesto sauce↗2 -3 tablespoons
salt and black pepper
bacon↗4 -6
slices

Step-by-step instructions

1
Fry the bacon, drain, and set aside.
2
Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
3
Add lemon juice, wine, and cream, and sir until smooth on low heat.
4
Cut or tear bacon into small pieces, and add to the pan.
5
Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
6
Stir in grated cheese and pesto until smooth.
7
Taste, and add salt and pepper to taste.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App