BACON PASTA WITH CHEESE SAUCE AND THYME

Bacon Pasta with Cheese Sauce and Thyme image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

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8 ounces bacon end strips, or regular bacon, cut into 1/2-inch pieces (1 1/4 cups)
1 small onion, chopped (1 1/2 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

Steps:

Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.