6-8 slices bacon
3 Tbsp. unsalted butter
1 large onion diced
3 cloves garlic finely chopped
Salt/Pepper
1/2 cup all-purpose flour
1 quart (4 cups) milk
1 lb. shells or other short pasta
2 cups grated Cheddar cheese
2 cups grated Fontina cheese
1 cup grated Parmesan cheese
1/4 cup Dijon mustard
Tabasco or other hot sauce, to taste
Drizzle the EVOO in a large saucepan, add the bacon, and bring the pan to medium heat; flip the bacon occasionally. When it is brown and crispy (about 6-8 min.), remove it fro the pan, drain on paper towels, and reserve that deliciousness. Do NOT discard the bacon fat!
Add the butter, onions, garlic, and some salt & pepper with the bacon fat, and cook until the onion is soft and aromatic (about 8-10 min.). HINT: if at this time you find the bottom of your pan is filled with brown crud at the bottom add 1/2 cup of dry white wine and scrape up those lovely bits. Add the flour and cook, stirring frequently, for 4-5 min. or until the mixture looks like wet sand. Slowly whisk in the milk, season with more salt & pepper, bring to a boil, and reduce to a simmer; cook over low heat for 8-10 min. more or until the mixture is slightly thicker than heavy cream.
In the meantime, bring a large pot of well-salted water to a boil. Add the pasta to the boiling water and cook for 1 min. less than the instructions on the package suggest. Taste it: it should be toothsome with just a little nugget of hard pasta still in the center - this is al dente. Drain the pasta and reserve.
Add the Cheddar, Fontina, and Parmesan to the milk mixture and whisk to combine. Add the mustard and a few shakes of hot sauce; taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick for your liking. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
*Original recipe courtesy of Cook Like a Rock Star by Anne Burrell, p. 141
No comments:
Post a Comment