Alplermagrone (Swiss Gruyere Cheese Pasta)

Recipe by BakinBaby
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 17
    ounces pasta (elbow macaroni)
  • 3
    tablespoons butter
  • 1
    dash vermouth (Gruppa is good also)
  • 1
    medium onion (thinly sliced)
  • 12
    lb bacon (swiss bacon know as lardoons)
  • 1
    cup whipping cream
  • 8
    ounces gruyere cheese (grated)
  • salt & freshly ground black pepper
  • green onion (garnish-optional)
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DIRECTIONS

  • Cook pasta per package directions; set aside.
  • Cook bacon or lardon" until cooked, but not crispy; set aside; pour off grease, but don't wipe out pan; add onions and butter, cook 3-5 minutes until onion is translucent, douse with vermouth or gruppa, steam a few minutes; add cream, bring just to hot heat, add cheese.
  • Continue cooking until bubbly and creamy, add bacon, pour into bowls, serve with sliced green onions if desired.
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