Alplermagrone Swiss Gruyere Cheese Pasta Recipe

Ingredients for Alplermagrone Swiss Gruyere Cheese Pasta

• 1 pound pasta (elbows or shells recommended)
• 2 tablespoons butter or olive oil
• Vermouth
• Onion
• 4 slices bacon (optional)
• Whipping Cream
• Gruyere Cheese
• Salt & Freshly Ground Black Pepper
• Green Onion

How to Make Alplermagrone Swiss Gruyere Cheese Pasta

1. Finely chop 1 medium onion. Sauté in 2 tablespoons of butter or olive oil over medium heat until softened, about 5 minutes.
2. Deglaze the pan with 1/4 cup dry vermouth or grappa, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, allowing the alcohol to cook off.
3. Cook 1 pound of your favorite pasta shape (elbows or shells recommended) according to package directions. Reserve about 1/2 cup of pasta water before draining.
4. While the pasta is cooking, in a separate pan, cook 4 slices of bacon (optional) until crispy. Remove bacon and crumble, reserving the bacon grease.
5. Add 2 cups of heavy cream (or fat-free half-and-half for a lower-fat version) to the onion mixture. Bring to a simmer, then reduce heat to low.
6. Gradually stir in 1 1/2 cups of grated Swiss Gruyere cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
7. Add the cooked pasta to the cheese sauce and stir to combine. Add reserved pasta water as needed to reach your desired consistency. Stir in the crumbled bacon (if using).
8. Serve immediately, garnished with extra Gruyere cheese and freshly ground black pepper if desired.