Every now and then I get a craving for something so sinfully delicious, so luscious, that I can't help myself. A couple of weeks ago I was at a cafe with a friend having coffee and happened to browse through a Fine Cooking magazine. This recipe caught my eye and before I knew it, I was scribbling the directions down on the back of a stray receipt in my purse.
Cream, cheddar, and bacon are things that I rarely, if ever, eat in one sitting but this was so delicious it was worthy of every bite. I highly recommend it-possibly with a nice green salad and some fruit to finish off, because it's very rich.
Ohhhh but so worth it.
1 tsp salt
1 lb pasta (fusilli is good, I used small shells)
3/4 lb bacon
2 cloves garlic, minced
3 cups heavy cream (I used whipping cream)
2 cups firmly packed shredded sharp Cheddar cheese
1/4 tsp freshly ground black pepper
1/2 cup sour cream, for garnish (I skipped this step)
1/2 cup thinly sliced green onions
Bring a large pot of water to a boil and add about 1 tsp salt to it. Pour in your pasta and cook until el dente. Drain, but don't rinse. Return the pasta to the pot.
Fry up your bacon in a good sized fry pan, then set pieces aside on paper towel as the finish cooking. Pour off the fat into an empty can, and add your garlic to the hot pan. Stirring, cook for about 2 minutes over medium heat until fragrant. You don't want to let the garlic brown, it will become bitter. Pour in the cream.
Bring the cream to a boil over medium heat, stirring around to bring up the garlic and any bits from the bacon on the pan. Continue to cook and stir for about 3 minutes. Chop the bacon into small pieces, and add, along with the cheese, to the cream. Stir and continue to cook about another 3 minutes until it thickens. Add salt and pepper to taste. Toss the cooked pasta right into the pan, coating evenly with the sauce. Allow to cook over medium heat for about 2 or 3 minutes, until bubbling and heated through.
Serve immediately with a sprinkle of green onions and a dollop of sour cream, if desired.
Adapted from Fine Cooking