Ingredients: |
Ingredients: Kosher salt
1-pound fusilli
6 slices thick-cut bacon, chopped
2 tsp chopped fresh thyme
1 small onion, diced
1 clove garlic, grated
½ cup white wine
1 cup heavy cream
½ cup grated fontina cheese
½ cup grated white cheddar
½ cup grated Romano
½ cup grated Gruyère
Freshly ground black pepper
1 cup mozzarella pearls
2 scallion greens, sliced thin
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Directions: |
Directions:Bring a large pot of salted water to a boil. Add the fusilli and cook for 1-2 minutes less than the package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
Cook the bacon until crisp. Remove to a paper towel-lined plate.
Add the thyme, onion, and garlic to the skillet and cook until softened, about 5 minutes.
Add the wine and cook until mostly evaporated, 1-2 minutes.
Add the cream and heat until bubbly, 30 seconds.
Gradually add the fontina, Cheddar, Romano, and Gruyère in handfuls, letting each combine with the cream before adding the next.
Add the pasta to the skillet along with a good pinch of salt and pepper.
Toss everything together, thinning with the reserved pasta water if needed.
Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet.
Divide the mozzarella pearls over the top of the pasta.
Position on oven rack in the center of the oven and preheat to broil.
Broil until mozzarella is brown and the pasta is bubbling - 3-4 minutes.
Remove and garnish with the cooked bacon and sliced scallion greens. |
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