3299. FARFALLE in a CREAMY MORNAY SAUCE with GOUDA, BACON and ONION

serves two 


5 slices bacon
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
1 cup shredded gouda cheese
2 cups farfalle pasta, uncooked
1/3 cup minced onion
salt and pepper (to taste)

In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve. Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat. In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.


bacon recipe source: Sara Bojarski, Urban Cookery, January 6, 2014