3106. BUTTERNUT SQUASH FARFALLE in a BACON BECHAMEL SAUCE

makes 4-6 servings


 6 cups butternut squash farfalle (or substitute any other pasta), cooked al dente.
1 cup cooked bacon, diced
3 tablespoons bacon fat (rendered from cooked bacon)
3 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
4 basil leaves, finely chopped
4 cloves of garlic, finely diced
4 cups of milk
2 tablespoons cream cheese
1.5 cups Bergeron or Gouda cheese, finely grated

For bacon bits: Pre-heat oven to 425’F. Line a cookie sheet with parchment paper, and layout 7-10 bacon strips, and place in the oven. Cook for 10 minutes, or until crispy. Remove from the oven, and carefully drain fat—save it for the sauce. Once the bacon strips have cooled, dice them in 1cm pieces.

For the sauce: In a saucepan, sauté mushrooms with 1 tbsp butter, on medium heat until cooked, 5-7 minutes. In a medium saucepan, warm milk, cream cheese, garlic, salt, pepper, and basil over medium-low heat. The longer the garlic and basil sit in the milk, the more flavor you’re sauce will have; make sure you stir it, milk can burn. In a separate saucepan, heat remaining butter and bacon fat over medium heat. Add the flour, and stir until incorporated. Continue cooking until the mixture turns a golden color.

Add the warm milk mixture to the flour mixture, and whisk continually until smooth. To thicken the sauce, bring to a boil, and cook for 7 minutes. While sauce is cooking, cook and drain pasta.

Add Bergeron (or Gouda) cheese, and bacon bits, and mushrooms to the sauce, stir until incorporated, and turn off heat. Sauce is ready when cheese fully melts, 3 minutes. Pour sauce over pasta, garnish, and serve.


bacon recipe courtesy of: Mădălina Paul, Duhlicious, October 2, 2010