This Alfredo rendition a heavy hitter Chefâ??s Corner Ray Feist Wyoming Valley Country Club

Every time I go to visit my mother she always tells me she looks for me every Wednesday in the paper. I keep telling her that I just don't have enough hours in the day. Well, that day has come to an end and, Mom, here ya go!

Welcome into the Year of the Snake, good people of Northeastern Pennsylvania. I hope 2013 brings you good health, happiness and good fortune. Well, it already did because directly below lies a recipe for Alfredo sauce.

This sauce is a heavy-hitter. Full of cream, cheese and butter, it will make for a great couch-sitting session after you consume. Quick history lesson: Early 1920s, Alfredo di Lello, who may or may not be related to the Mayor of Dupont, created this sauce and tossed it over fettuccine, making it famous. My sauce is simple. Quality ingredients, especially the Parmesan cheese, are the key.

4 strips of low-salt bacon, small diced

1 tablespoon fresh garlic, minced

1 tablespoon shallots, minced

2 tablespoons whole butter, unsalted

2 tablespoons all purpose flour

1/2 cup white wine

1 tablespoon fresh parsley, chopped

1 cup milk, room temperature

2 cups heavy cream, room temperature

1 cup Parmesan cheese, grated

Salt and black pepper, to taste

This will require a larger, thick-bottomed pot. Dairy products have a tendency to burn so attention must be paid. Throw the bacon into the pot and turn the stove on to medium-low heat. What we are going to do is render the bacon. We want to crisp the bacon and get the fat to melt out.

Stir with a wooden spoon so the bacon cooks evenly. When the bacon is starting to get brown add the garlic and the shallots. Cook until they smell fragrant. Add the flour and stir for another minute. We are now making a roux. Deglaze by adding the white wine. Add the milk and cream and keep stirring. We want this to come to a simmer but never a boil.

Cook for an additional five to six minutes until sauce thickens. Remove from heat and stir in Parmesan cheese little by little. Season with salt and black pepper to your taste. You are now free to toss this sauce with your favorite cooked pasta.

Don't forget to add cooked warm vegetables such as broccoli, peppers, carrots, mushrooms, etc. This is enough sauce for about one pound of cooked pasta. So what are you waiting for? Go procure some ingredients, cook and enjoy. Stay hungry, my friends, and I will see you throughout the year.