1/4 lb smoked bacon or genoa salami
4 Tbs olive oil
1/2 cup chopped shallots
1/2 cup chopped Italian parsley
8 oz mascarpone cheese
3 egg yolks, beaten
1 cup grated parmesan cheese
Freshly-ground black pepper, to taste


Saute salami/bacon until crisp. Transfer to a paper towel to drain. Add chopped shallots to the pan, cooking until softened.
Prepare the remaining ingredients and mix together with salami/bacon and shallots in a bowl. Stir to thicken.
This recipe yields 1 1/2 cups sauce; 1 carb gram per 1/4 cup.
Comments: This sauce is excellent over cooked spaghetti squash, low carb pasta, or grilled chicken!