Ingredients
- 4 cups heavy cream
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
- 1/2 pound bacon, cooked crisp and crumbled
- 1 pound elbow macaroni
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
- 2-3 chopped green onions, for garnish
Make it step by step
- Cook pasta according to package directions. Drain; reserving 1/3 cup of pasta water. Meanwhile, combine cream and rosemary in a large saucepan. Season with salt and pepper. Bring to a boil. Reduce heat slightly and continue to simmer until reduced by half, 15-20 minutes. Stir cheeses into cream until melted. Stir in cooked pasta along with 1/3 cup of pasta water. Cook a few more minutes until everything is heated through. Stir in bacon just before serving. Garnish with chopped green onions.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Danelle McCollum, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.