Best 2 Farfalle In A Creamy Mornay Sauce With Gouda Bacon And Onion Recipes

Indulge in a culinary masterpiece that combines the richness of creamy Mornay sauce, the smokiness of bacon, the tanginess of Gouda cheese, and the aromatic sweetness of onions. This farfalle pasta dish is a symphony of flavors and textures that will tantalize your taste buds. Discover the secrets behind creating the perfect Mornay sauce, achieving crispy and flavorful bacon, selecting the best Gouda cheese, and caramelizing onions to perfection. Learn how to cook farfalle pasta al dente and incorporate all these elements into a cohesive and delectable dish. Elevate your cooking skills and impress your friends and family with this extraordinary farfalle recipe.

Additional Recipes Included:

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3. Creamy Sun-Dried Tomato Pasta: Delight in the tangy and savory flavors of sun-dried tomatoes in this creamy pasta recipe. Explore different ways to rehydrate sun-dried tomatoes and techniques for infusing their intense flavors into a creamy sauce. This recipe offers a vibrant and flavorful pasta dish that is perfect for any occasion.

4. Creamy Mushroom Pasta: Dive into a world of earthy and umami flavors with this creamy mushroom pasta. Learn how to select the best mushrooms for this dish and master the art of sautéing them to perfection. Discover the secrets behind creating a velvety and flavorful mushroom sauce that will elevate your pasta dish to new heights.

5. Creamy Vodka Pasta: Embark on a culinary adventure with this indulgent creamy vodka pasta. Unleash the aromatic flavors of vodka and combine them with a creamy tomato sauce for a rich and satisfying dish. This recipe provides step-by-step instructions for cooking pasta al dente, creating a luscious vodka sauce, and incorporating all the elements into a cohesive and flavorful pasta dish.

Here are our top 2 tried and tested recipes!

CLASSIC MORNAY SAUCE

Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

FARFALLINE PASTA CARBONARA

Farfalline Pasta Carbonara image

Provided by Duskie Estes

Categories Cheese Dairy Egg Pasta Vegetable Quick & Easy Dinner Lunch Parmesan Bacon Legume Pea Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 6

Ingredients

6 slices good-quality bacon (5 ounces)
1 pound farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs (preferably organic)
1 cup grated Parmigiano-Reggiano plus additional for sprinkling
1/2 teaspoon kosher salt

Steps:

Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.

Tips:

Use a high-quality, flavorful bacon for the best results.
Cook the bacon until it is crispy but not burnt.
Use a dry white wine for the sauce, such as Pinot Grigio or Sauvignon Blanc.
Add the cheese to the sauce gradually, stirring constantly until it is melted and smooth.
Cook the farfalle according to the package directions, or until it is al dente.
Add the cooked farfalle to the sauce and stir to coat.
Serve the farfalle immediately, garnished with chopped parsley or green onions.

Conclusion:

This farfalle in a creamy Mornay sauce with Gouda, bacon, and onion is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The creamy sauce is rich and flavorful, and the Gouda, bacon, and onion add a delicious smoky and savory flavor. The farfalle is cooked perfectly al dente, and the whole dish comes together in just 30 minutes. So next time you're looking for a quick and easy pasta dish, give this farfalle in a creamy Mornay sauce with Gouda, bacon, and onion a try.