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Ingredientes
- 8 ounce cooked al dente pasta
- 1/4 lb double smoked bacon For the Sauce
- 4 c. lowfat milk
- 3 x clv garlic, crushed
- 4 Tbsp. unsalted butter, softened
- 4 Tbsp. all purpose flour
- 1 x healthy pinch nutmeg salt white pepper
- 1/4 c. goat cheese (chevre)
- 1/4 c. blue cheese
- 1 c. Pecorino Romano, freshly grated
Direcciones
- To Assemble:Bring lowfat milk with garlic to a boil in a saucepan. Cover and leave to infuse for 10 min.
- To make the roux, heat the butter in a heavy saucepan. Whisk in flour and cook till foaming-about 1 minute. Remove the pan from the heat and allow to cold slightly. Strain in warm lowfat milk, whisking constantly.
- Return the sauce to the heat and bring back to a boil, whisking constantly till the sauce thickens. Season to taste with nutmeg, salt and pepper. Allow to simmer for a further 2 min.
- Remove from the heat and whisk in goat cheese, blue cheese and 1/2 of the grated Pecorino. In a heavy casserole pan, add in the cooked pasta and pour the sauce over top. Top with the remaining Pecorino and the double smoked bacon. Bake in a 325 degree Fahrenheit oven for 20 to 30 min or possibly till the bacon is cooked.
- Yields 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 191 | 66% |
| Total Fat 21.52g | 27% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 345mg | 14% |
| Potassium 313mg | 9% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.61g | 6% |
| Protein 11.41g | 18% |
