Macaroni And Cheese Carbonara

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 1/4 cups large elbow macaroni (about 1 ounces)
• 12 slices bacon, chopped
• 3 cups fresh coarse breadcrumbs
• 1 cup packed finely grated parmesan cheese (about 4 ounces)
• 1/2 cup chopped fresh italian parsley
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 6 cups whole milk
• 6 large egg yolks
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 3 1/2 cups packed grated fontina cheese (about 14 ounces)
• 1 1/4 cups frozen peas

Recipe

• 1 preheat oven to 350*f.
• 2 butter 13x9x2 inch baking dish.
• 3 cook macaroni in a heavy large pot of boiling salted water until just tender but still firm to bite.
• 4 drain, rinse and drain again.
• 5 cook bacon in a large heavy pot over medium heat until crisp.
• 6 (10 minutes) transfer bacon and 1/4 cup pan drippings to a large bowl.
• 7 add breadcrumbs, 1/4 cup of the parmesan cheese and 1/4 cup parsley.
• 8 toss together.
• 9 add minced garlic to remaining pan drippings and saute over mdedium heat until fragrant, about 30 seconds.
• 10 add flour and whisk 3 minutes.
• 11 gradually whisk in whole milk, then egg yolks, salt and pepper.
• 12 cook until mixture thickens, whisking constantly, about 12 minutes.
• 13 add 2 cups fontina cheese and remaining 3/4 cup parmesan.
• 14 whisk to melt cheese.
• 15 remove from heat.
• 16 stir in remaining 1 1/2 cups fontina, peas and macaroni.
• 17 pour into prepared dish.
• 18 sprinkle breadcrumb mixture over top and bake just until topping is golden, about 15 minutes.
• 19 let stand 15 minutes before serving.