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Bacon & Tomato Pasta




Source of Recipe


Fluffy's Kitchen - planning stage


List of Ingredients




1 lb bacon
½ of a sweet onion, chopped
½ cup (approx) sundried tomatoes (oil packed or reconstituted if using dried)
1 clove of garlic, minced (or a generous teaspoon of pre-chopped garlic)
3 T butter
¼ cup flour
1 can of chicken broth (12-14 oz)
1 can of evaporated milk (12 oz)
½ cup grated asiago cheese (more or less depending on your preference)
¼ tsp ground black pepper, or more to taste
1 lb of bowtie pasta (or preferred shape)cooked al dente


Recipe



Bring a large pot of salted water to a boil. Cook the pasta according to package directions, making sure to NOT overcook.

While the pasta is cooking: Chop the bacon into ½ inch pieces. In a large skillet, cook the bacon until crisp. Remove with a slotted spoon, leaving the drippings in the skillet. Cook the onions in the drippings until soft and starting to brown slightly; add the garlic and cook for just a minute (garlic will scorch fast, which is not yummy).

Add the butter to the onions and remaining drippings in the skillet, When the butter has melted, add the flour and stir with a whisk to remove lumps; cook for about two minutes over medium heat. Add the broth and milk to the flour mixture, bring to a simmer, and cook for another two minutes.

Return the bacon to the sauce, add the cheese and sundried tomatoes, stirring until the cheese melts nicely into the sauce. Season with pepper and additional salt if needed.

Add the cooked pasta to the sauce and toss to coat.