Alfredo Florentine

Directions

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.