Carbonara au Gratin

• Meat

  • 1 cut into 2-inch slices 8 oz bacon

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Pasta & Grains

  • 1 lb Corkscrew pasta

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 cup Fontina, grated
  • 1 cup Parmesan, grated
  • 1 cup Whole milk

Found on delish.com

Ingredients

• kosher salt
• 1 lb. corkscrew pasta
• 2 Eggs, room temperature
• 2 egg yolks, room temperature
• 1 c. grated Parmesan
• Freshly ground black pepper
• 8 oz. bacon, cut into 1/2-inch slices
• 1 tbsp. all-purpose flour
• 1 c. whole milk
• 1 c. grated Fontina

Directions

• Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions, less 1 minute. Reserve 1/2 cup of pasta water.Meanwhile, in a separate bowl combine eggs, Parmesan, 1/2 tsp salt and 1/4 tsp black pepper; mix well with a fork. Set aside.In a large skillet over medium heat, cook bacon until crispy, about 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Drain bacon fat leaving 2 to 3 tbsp in the pan, discard excess. Add flour and whisk until flour is absorbed, about 30 seconds. Add milk and simmer for 1 minute. While whisking, slowly pour in the cheese mixture to create a creamy sauce. Set oven to broiler setting.Drain pasta and add to the skillet; combine quickly using tongs to prevent scrambling the eggs. Add additional pasta water in small amounts if the sauce is too thick. Transfer pasta to a baking dish and sprinkle Fontina and bacon evenly over mac n cheese. Broil until melted and bubbling, about 5 minutes. Serve immediately.