1534. BAKED PASTA with ONION, BACON and BRIE

makes four servings


4 ounces sliced bacon, cut into 1-inch strips
1 medium onion, thinly sliced
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Brie, rind removed, cheese cut into 1-inch chunks
12 ounces fusilli
salt and freshly ground pepper
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the broiler and position a rack 6 inches from the heat. In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes. Turn off the heat and stir in the Brie until completely melted.

Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.

Add the fusilli to the sauce in the skillet and toss. Add the bacon and season with salt and pepper. Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top. Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.


bacon recipe courtesy of: Grace Parisi, Food & Wine