Pickle alfredo pasta

A creamy dill pickle flavored alfredo sauce served with tagliatelle pasta

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 1164kcal

Strain the solids from the pickle tub and keep the liquid in a bowl.
Remove the grape leaf and any other parts you don't want to eat. Chop the pickles and garlic and anything else in the pickle tub to a small dice. Reserve about 1/4 cup to use later as a garnish.
Put a heavily salted pot of water over high heat to boil.
Meanwhile, add the bacon to a frying pan on medium heat. Stir and cook until rendered and starting to get crispy.
Add the butter and the chopped pickle mixture, Cook about 5 minutes stirring often.
Add the garlic and cook 2 minutes. Add in the flour and stir to remove any lumps. Stir and cook for 3-5 minutes.
Stir / whisk in the liquid from the pickle tub. Continue to cook and stir until it comes to a simmer. It will thicken up a bit. The color is ugly at this point but don't worry.
Turn heat to low and stir in the cream cheese, parsley, and parmesan. Add in the cream. Continue to stir until everything is combined, but be careful at this step. If it gets too hot, the sauce can separate. Take off the heat as needed and continue to stir.
Drop the pasta into the boiling water. Cook to package instructions. Just as the pasta is about done, reserve 1 cup of the starchy salty cooking liquid.
Strain the pasta and add it right to the sauce in the pan. Stir to combine. Return to low heat if needed and cook a few minutes. Add a splash of the pasta cooking liquid if it is too thick.
Serve and top with more pickles and parsley