This recipe for delicious bacon bits is the secret weapon for this rich weekend pasta dish. The recipe comes from Martha Stewart Living, September 2017. The total time is 40 minutes, with 40 minutes of preparation time and 4 servings. The ingredients include 8 ounces of bacon bits, or regular bacon, cut into 1/2 inch pieces (1 1/4 cups), 1 small onion, chopped (1 1/2 cups), 4 cloves of garlic, chopped (2 tablespoons), 1 teaspoon of chopped fresh thyme, plus whole leaves, kosher salt and freshly ground black pepper, 1 pound of pasta, 2 tablespoons of unsalted butter, 2 tablespoons of unbleached all-purpose flour, 1/2 cup of whole milk, and 8 ounces of mixed grated melting cheese, such as Gruyere, Monterey Jack, and Fontina. The directions are as follows: 1. Put the bacon, onion, and garlic in a large skillet over medium heat, stirring occasionally, until the bacon is browned, about 10 minutes. Stir in the chopped thyme. Remove from heat. 2. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 2 minutes less than the package instructions. Drain, reserving 2 cups of pasta water. 3. Melt the butter in a small saucepan. Whisk in the flour; cook until melted and smooth, about 1 minute. Slowly whisk in the milk and 1/2 cup of pasta water until smooth. Bring to a boil, then remove from heat and stir in the cheese. 4. Return the skillet to medium-high heat; add 1/2 cup of pasta water, scraping up any browned bits, for 1 to 2 minutes. Add the cooked pasta and cheese sauce. Stir, adding the remaining pasta water, 1/4 cup at a time, until the sauce is creamy and evenly coats the pasta. Taste and season as needed. Serve, topped with pepper and thyme leaves.
27.04.2023 @ 00:37
This recipe for delicious bacon bits is the secret weapon for this rich weekend pasta dish. The recipe comes from Martha Stewart Living, September 2017. The total time is 40 minutes, with 40 minutes of preparation time and 4 servings. The ingredients include 8 ounces of bacon bits, or regular bacon, cut into 1/2 inch pieces (1 1/4 cups), 1 small onion, chopped (1 1/2 cups), 4 cloves of garlic, chopped (2 tablespoons), 1 teaspoon of chopped fresh thyme, plus whole leaves, kosher salt and freshly ground black pepper, 1 pound of pasta, 2 tablespoons of unsalted butter, 2 tablespoons of unbleached all-purpose flour, 1/2 cup of whole milk, and 8 ounces of mixed grated melting cheese, such as Gruyere, Monterey Jack, and Fontina. The directions are as follows: 1. Put the bacon, onion, and garlic in a large skillet over medium heat, stirring occasionally, until the bacon is browned, about 10 minutes. Stir in the chopped thyme. Remove from heat. 2. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 2 minutes less than the package instructions. Drain, reserving 2 cups of pasta water. 3. Melt the butter in a small saucepan. Whisk in the flour; cook until melted and smooth, about 1 minute. Slowly whisk in the milk and 1/2 cup of pasta water until smooth. Bring to a boil, then remove from heat and stir in the cheese. 4. Return the skillet to medium-high heat; add 1/2 cup of pasta water, scraping up any browned bits, for 1 to 2 minutes. Add the cooked pasta and cheese sauce. Stir, adding the remaining pasta water, 1/4 cup at a time, until the sauce is creamy and evenly coats the pasta. Taste and season as needed. Serve, topped with pepper and thyme leaves.