Ingredients Jump to Instructions ↓

  1. Salt

  2. 1 pound gemelli pasta or other short cut pasta

  3. 1 tablespoon extra-virgin olive oil

  4. 1/2 pound bacon, chopped

  5. 2 onions, quartered and thinly sliced

  6. 1/2 cup dry white wine

  7. 2 tablespoons butter

  8. 2 tablespoons all-purpose flour

  9. 1 cup chicken stock

  10. 1 cup whole milk

  11. Freshly ground black pepper

  12. 2 cups shredded Gruyere

  13. Pinch freshly grated nutmeg, to taste

  14. 1 tablespoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. Heat water for pasta, salt water and cook pasta to al dente .

  2. While pasta water comes to boil, heat extra-virgin olive oil , 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize . Add wine and cook out, 1 minute.

  3. While onions cook, heat a sauce pot over medium heat. Add butter , melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

  4. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.


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