I think this is good over chicken or spaghetti squash.

5 slices bacon (1/4 lb), finely chopped
1/2 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 oz finely grated parmesan (1/2 cup)

Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat and add parmesan.

Any idea of the carb/calorie count per serving? Sounds devine! I love sun dried tomato; can't wait to try!

Mmm, this was excellent. I skipped the bacon and used butter instead of the bacon fat. It went really well with spaghetti squash.

Oooh, this does sound yummee. I'll give it a go. Thanks for posting it.