Ingredients for Alplermagrone Swiss Gruyere Cheese Pasta
- 1 pound pasta
- 2 tablespoons butter (or olive oil)
- 1/4 cup dry vermouth (or grappa)
- 1 medium onion
- 4 slices bacon (optional)
- 2 cups heavy cream (or fat-free half-and-half)
- 1 1/2 cups grated Swiss Gruyere cheese
- Salt and freshly ground black pepper, to taste
- Green Onion
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How to Make Alplermagrone Swiss Gruyere Cheese Pasta
- Finely chop 1 medium onion. Sauté in 2 tablespoons of butter or olive oil over medium heat until softened, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Serve immediately, garnished with extra Gruyere cheese and freshly ground black pepper if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
129g
Carbs
21g
