Martha Stewart Bacon Pasta with Cheese Sauce and Thyme

Martha Stewart bacon pasta with cheese sauce and thyme takes 40 minutes and spaghetti, bacon, onion and three melty cheeses to make a creamy, savory pasta dish. This easy Mornay pasta side dish fits Sunday dinner, potluck night and cozy weeknights, since it comes together in one skillet and one saucepan.

Pull the spaghetti 2 minutes before the package says it's done, because it finishes cooking in the sauce. Cook it all the way first and the noodles turn soft and mushy once they hit the skillet.

Martha skips the eggs of a classic carbonara and builds a Mornay sauce, a simple béchamel with melted cheese, so the sauce never scrambles. Reserved pasta water works as the binder and thickener, which is why the sauce coats every strand.

Martha Stewart Bacon Pasta with Cheese Sauce and Thyme

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

Browned bacon and onion meet a silky cheese sauce that clings to every strand of spaghetti. Starchy pasta water loosens it into a creamy coat, so nothing turns heavy or clumpy.

Ingredients

• 8 ounces bacon end strips, or regular bacon, cut into ½-inch pieces (1 ¼ cups)
  

• 1 small onion, chopped (1 ½ cups)
  

• 4 large cloves garlic, minced (2 tablespoons)
  

• 1 teaspoon chopped fresh thyme, plus whole leaves for serving
  

• Kosher salt and freshly ground pepper
  

• 1 pound spaghetti
  

• 2 tablespoons unsalted butter
  

• 2 tablespoons unbleached all-purpose flour
  

• 1/2 cup whole milk
  

• 8 ounces mixed grated melting cheeses, such as Gruyere, Monterey Jack, and fontina
  

Directions

• Brown the bacon: Cook 8 ounces bacon pieces, 1 chopped small onion and 4 minced garlic cloves in a large straight-sided skillet over medium heat. Stir now and then for about 10 minutes until the bacon browns, then stir in 1 teaspoon chopped thyme and take the pan off the heat.
• Boil the spaghetti: While the bacon cooks, boil 1 pound spaghetti in a large pot of salted water until al dente, about 2 minutes less than the package says. Drain it, saving 2 cups of the pasta water.
• Make the roux: Melt 2 tablespoons butter in a small saucepan. Whisk in 2 tablespoons flour and cook for about 1 minute until smooth.
• Add milk and pasta water: Slowly whisk in 1/2 cup milk and 1/2 cup pasta water until smooth. Then bring the sauce to a boil.
• Whisk in the cheese: Take the saucepan off the heat and whisk in 8 ounces grated melting cheeses, such as Gruyere, Monterey Jack and fontina. Keep whisking until the sauce is smooth.
• Deglaze the skillet: Put the skillet back over medium-high heat and add 1/2 cup pasta water. Cook for 1 to 2 minutes while scraping up the browned bits.
• Toss and serve: Add the cooked spaghetti and the cheese sauce to the skillet and stir, adding the remaining pasta water 1/4 cup at a time. Once the sauce is creamy and coats the pasta, season with salt and pepper, then serve with pepper and thyme leaves on top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bacon instead of bacon end strips?

Yes, the recipe works with regular bacon too. Cut the slices into 1/2-inch pieces so they brown evenly and spread through the pasta like the end pieces would.

Which cheeses melt best in this sauce?

Gruyere, fontina and Monterey Jack all melt smoothly, and a mix of two or more gives the most flavor. Hard aged cheese like Parmesan is better kept as a sprinkle on top.

Can I add more protein or vegetables?

A fried egg on each bowl adds protein without much effort. For greens, stir a few handfuls of baby spinach into the sauce right after the cheese melts, and it wilts in seconds.

How do I make the sauce richer?

Stir in 2 or 3 tablespoons of heavy cream before adding the cheese. That gives you a richer, saucier pasta without changing the method.

Should I rinse the pasta after draining?

No, rinsing washes off the starchy film that helps the sauce cling to the noodles. Just drain it and keep that pasta water, since you need it to thin the sauce.