Pasta: Bacon Mac w/ Wisconsin Gruyère
By gibsonashlee
Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 1 quart (4 cups) heavy cream
- 4 tablespoons fresh rosemary, chopped
- Salt and cracked black pepper to taste
- 1/2 pound bacon, diced, fried crisp and drained
- 1 pound elbow macaroni or short hollow pasta, cooked according
- to package directions and drained, reserving 3 teaspoons pasta water
- 2 cups (8 ounces) Wisconsin Gruyère cheese, grated
- Chopped chives for garnish
Details
Servings 4
Preparation
Step 1
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time).
Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.
Stir until cheese is melted. Garnish with chopped chives. Serve immediately.
You'll also love
- Luscious Lemon Cream Cheese Pie 3.8/5 (5 Votes)
- Lemon Garlic Shrimp Pasta 4.3/5 (3 Votes)
- Zesty Beef and Rice Skillet 4.3/5 (3 Votes)
- White Cheese and Sausage Dip 4.5/5 (4 Votes)
- Kielbasa Bow Tie Skillet 4/5 (5 Votes)
- Jamaican Pork Stir-Fry 4.5/5 (4 Votes)
- Pressure Cooker Buttery Lima Beans... 3.9/5 (37 Votes)
Review this recipe