6-7 slices of bacon
1 onion finely chopped
3 garlic cloves minced
1-2 Tbsp. all-purpose flour
1 cup milk (at room temperature)
2/3 cup grated parmesan cheese
Salt/Pepper
1/2 cup fresh parsley chopped
In a large pot of boiling water, add a handful of salt and the pasta. Cook until the pasta is al dente; reserve 1/3 cup pasta water and drain in a colander.
Meanwhile, heat a skillet over medium-high and cook the bacon until crisp; remove to a paper-towel lined plate. In the bacon grease, add the onion, garlic, and some salt & pepper and cook until the onion is softened (about 5 min.). Start with adding 1 Tbsp. flour to the skillet and whisking for 1 min. - if the mixture is extremely loose, add some more flour until it is no longer looks liquidy. Gradually add the milk while whisking; keep whisking until the mixture has thickened and can coat the back of a wooden spoon without running off (this can take anywhere from 2-7 min. based on how much flour was added). Lower the heat and gradually add the cheese until combined and add some of the reserved cooking water until sauce is desired consistency to your liking; pepper to taste.
Add the hot pasta to the pan and toss well to combine. Add most of the bacon and parsley to the noodles, but reserve some of each for garnishing on top.
*Original recipe courtesy of Cooking Light, January/February 2010, p. 30
No comments:
Post a Comment