You'll save on cleanup and boost the flavor of this dish when you cook the bacon and make the white sauce in the same pan.
Oxmoor House OCTOBER 2006
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add garlic to drippings in pan; sauté 30 seconds. Add milk mixture, and cook over medium heat 4 minutes or until thick, stirring occasionally. Remove pan from heat; add Gruyère, salt, and pepper, stirring until cheese melts.
4. Drain pasta. Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes; toss. Sprinkle with Parmesan cheese.
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