TAGLIATELLE WITH BACON AND GRUYÈRE
From "The Bonne Femme Cookbook," by Wini Moranville.
• 6 slices thick-cut bacon, chopped
• 2 tbsp. flour
• 11/2 c. (2 percent or whole) milk, plus more if needed
• 1 thick slice onion
• 1 garlic clove, crushed
• 1 c. shredded Gruyère, Emmental, Comtè or fontina cheese (about 4 oz.)
• 1/4 c. grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper to taste
• 8 oz. dried tagliatelle or fettuccine
• 1/4 c. snipped fresh chives
Bring a large pot of water to boil for the pasta.
In a large saucepan, cook the bacon over medium heat until crisp but not hard. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Drain off all but 2 tablespoons bacon drippings from the pan.
Return pan to the heat and whisk in the flour to make a smooth paste; cook, stirring, for 1 minute. Do not allow the flour mixture to brown.
Slowly add the milk, whisking until smooth. Add onion and garlic and cook over medium heat, stirring occasionally, until thickened and bubbly, about 5 minutes.
Using a slotted spoon, remove the onion and garlic from the sauce and discard. Add the cheeses to the sauce and whisk until melted and smooth. If sauce seems too thick, stir in up to 1/2 cup more milk to reach the desired consistency. Season with salt and pepper. Stir in the bacon.
Meanwhile, cook the pasta according to the package directions; drain and return to the pot.
Toss the pasta with the sauce. Divide among four wide shallow bowls, sprinkle with chives, and serve.