Macaroni And Cheese Carbonara
Friday, January 11, 2002
3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4
ounces --
approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas
Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish.
Cook
macaroni in a large pot of boiling salted water until just tender but
still
firm to bite. Drain. Rinse and drain again; set aside.
Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan
drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan
cheese
and 1/4 cup of the parsley to bacon; toss to coat.
Add minced garlic to remaining pan drippings in pot and saute over
medium
heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes.
Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook
until
mixture thickens, whisking constantly, about 12 minutes. Add 2 cups
Fontina
cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses
melt.
Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in
remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread
crumb
mixture over macaroni mixture. Bake just until topping is golden,
about 15
minutes. Let stand 15 minutes before serving. Makes 10 servings.
Note: Can be prepared 6 hours ahead. Cover macaroni and bread crumb
mixtures
separately and refrigerate. Before continuing, bake refrigerated
macaroni
mixture, covered, at 350 degrees until just heated through, about 30
minutes.
Shared by Lori Baltazar
posted by wyatt @ 9:48 AM,
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