I adore perogies. I only rarely have the patience and bravery to make my own. I was in my local European Deli last week and found some super yummy-looking imported perogies, cheese and onion flavor (my favorite). It was a big splurge for me ($12 for 2 pounds of pasta is not my usual buy), but I just had to try “real” perogies. It’s probably blasphemy of some sort to make pergoies with alfredo sauce, but it sounded really good to me. I usually just boil my perogies and add a touch of soy sauce. So I suppose this is a little better since Italy is somewhat nearer to Perogi Homeland than China. I think it’s going to be yummy, in spite of breaking some sort of cultural/culinary rule.
Perogies Bacon Alfredo
- 32 ounces pierogies (I splurged on some imported Grandma’s Pierogies, cheese & onion flavor)
- pinch salt
- Garlic Alfredo Sauce:
- 2-3 cloves garlic, minced
- 1 stick (1/2 C) unsalted butter
- 2 ounces cream cheese
- 2 ounces ricotta
- 1/4 cup caramelized onions
- 1 teaspoon Italian seasoning
- House seasoning, to taste
- 1/2 cup mushroom “bacon” bits
Boil perogies according to recipe or package directions.
Brown garlic in a small saucepan over medium-low heat. Add butter, cream cheese and ricotta, allow to melt partially. Add Italian seasoning and House seasoning. Add onions and heat through.
When perogies are cooked and drained, add perogies and sauce to large pan and stir to coat. Top with “bacon.”
OK, imported perogies, totally worth it. They are so good. I really need to learn to make these. Yum. And the sauce is fantastic. Just the right amount of garlicky flavor and creaminess. Add the saltiness of the “bacon” and it’s just perfect.