Ingredients (4-6 servings)
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#elbow macaroni cooked and drained, reserving 3t pasta water
2 cups (8 ounces) Wisconsin Gruyère cheese, grated
Chopped chives for garnish
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained...
1#elbow macaroni cooked and drained, reserving 3t pasta water
2 cups (8 ounces) Wisconsin Gruyère cheese, grated
Chopped chives for garnish
Instructions
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 - about 18 minutes). 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.
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