Creamy Mushroom Bacon Alfredo

• 1 lb regular mushrooms, diced
• 1 large Portobello mushroom
• 1 medium onion, chopped finely
• 3-4 cloves garlic, diced
• 1/4 cup butter
• 3-4 slices bacon, pre-cook to chewy consistency, then chop/dice and keep bacon drippings
• 1/4 cup- 1/2 cup cream cheese
• 1 cup heavy cream, or more
• Salt and pepper to taste (1/4 tsp each, please taste before serving)
• 1/2 tsp tarragon (optional)
• Parmesan cheese and/or Fontina Cheese for topping right before serving.

1. -Cook onions, garlic and butter until caramelized over medium to high heat stirring frequently.
2. -Add bacon, bacon drippings, salt, pepper and tarragon.
3. -When water from the mushrooms starts to disappear, add cream cheese a couple of tablespoons at a time, stirring until blended.
4. -Add cream slowly, 1/4 cup at a time, and stir in until consistency is really creamy. Add more cream for more sauce and add more cream cheese to thicken if needed.
5. -Cook fettuccini or alfredo pasta as directed on package or if home made as per your own cooking times.
6. -Drain pasta and pour cream sauce over the pasta. Mix together. Add parmesan or other cheeses on top of pasta if desired.

regular mushrooms, mushroom, onion, garlic, ubc, bacon, ubc, heavy cream, salt, tarragon, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/creamy-mushroom-bacon-alfredo-51648201 (may not work)