Pasta with Gruyere and Bacon Sauce

Ingredient List

12 oz Pasta, cooked according to the instructions

8 Slices Bacon

2 C Heavy Cream

3 Cloves Garlic, minsed

2 C Gruyere Cheese, shredded

1/2 C Parmesan Cheese

Lots of Pepper

Olive Oil

This white sauce isn’t just for traditional pasta! You could put this stuff on everything! Spaghetti Squash, Veggies, and even a dipping sauce for bread! Here is how I made this pasta dish!

Start by cooking your bacon. I list to have it diced already before I cook it. This saves on having to crumble the already cooked bacon and getting my fingers greasy and it actually cooks a lot faster. After it is cooked, remove the bacon from the pan and drain it on some paper towels.

Now onto the white sauce. I start by putting the cream and garlic into a sauce pan and over medium heat start cooking. I also add some pepper. I don’t have an exact measurement on the pepper because everyone has a their own preference. So for my preference I used about 1/4 of a tsp of pepper. Stir the cream mixture every few minutes or so. You don’t want it to burn.

Once the mixture comes to a gentle boil, it is time to add the cheese. While stirring add the cheese, one handful at a time. Stir constantly so you don’t have lumps. Add all the cheese to the cream.

While the sauce is cooking, you should have cooked your noodles. After they are cooked and drained, I drizzle with a little bit of olive oil so the noodles do not stick together.

Once the cheese sauce is to the thickness you prefer, add the bacon. Cook the sauce for 2 more minutes to reheat the bacon and allow the flavor from the bacon to infuse into the cream sauce.

Mix the sauce and the noodles together and serve immediately! I like to add more pepper to the top!