Ingredients
kosher salt
1 lb. corkscrew pasta
2 large eggs, at room temperature
2 egg yolks, at room temperature
1 c. freshly grated Parmesan
Freshly ground black pepper
8 oz. bacon, cut into 1/2" slices
1 tbsp. all-purpose flour
1 c. whole milk
1 c. grated Fontina
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 1 minute. Reserve 1/2 cup of pasta water.Step 2Meanwhile, in a separate bowl combine eggs, Parmesan, salt and pepper; mix well with a fork and set aside.Step 3In a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Drain bacon fat, leaving 2 to 3 tablespoons in the pan. Discard excess. Add flour and whisk until absorbed, about 30 seconds, then add milk and simmer for 1 minute. While whisking, slowly pour in the cheese mixture to create a creamy sauce. Heat broiler.Step 4Drain pasta and add to the skillet; combine quickly using tongs to prevent scrambling the eggs. Add additional pasta water in small amounts if the sauce is too thick. Transfer pasta to a baking dish and sprinkle fontina and bacon evenly over mac and cheese. Broil until melted and bubbling, about 5 minutes. Serve immediately.
