Baked Carbonara Cavatappi & Tillamook® Cheese with Slow Roasted Garlic Bread Crumbs     1 thumbs up

Ingredients

3 tablespoons Tillamook® Unsalted Butter plus extra for buttering dish

2 cloves peeled garlic

½ teaspoon sea salt

1½ cups panko

16 ounces Cavatappi pasta

16 ounces good quality thick- sliced smoked bacon, chopped

¼ cup minced shallots

2 teaspoons finely minced garlic

3 tablespoons flour

2 cups whole milk

3 cups half and half

5 large egg yolks

½ -1 teaspoon crushed red pepper flakes

2 (8 ounce) packages Tillamook® Shredded Italian with Mozzarella, Parmesan and Smoked Provolone (4 cups), divided

½ cup finely diced red pepper

1 cup frozen green peas

3 tablespoons freshly chopped parsley

 

Instructions

Place a rack in center of oven. Preheat oven to 375°F. Lightly butter a 3 -quart baking dish.



In a large Dutch oven over low heat, melt butter. Stir in garlic cloves and cook, stirring often, until garlic is fragrant, about 5 minutes. Remove garlic, increase heat to medium-high and add salt and panko. Sauté until golden brown, about 3 minutes. Transfer to small bowl. Set aside.

Wipe out Dutch oven with paper towels. Add chopped bacon and cook over medium heat until bacon is browned and crispy, being careful not to let it burn. Transfer to paper towels to drain. Set aside. Pour off all but 3 tablespoons of bacon fat from Dutch oven.

In a large pot bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander. Set aside

Prepare sauce while pasta is cooking. Heat the 3 remaining tablespoons of bacon fat in Dutch oven over medium heat. Add shallots and minced garlic and sauté until fragrant, about 2 minutes. Whisk in flour and cook, stirring until mixture thickens. Slowly add milk and half and half, about ¼ cup at a time, whisking to blend thoroughly. Whisk in egg yolks, one at a time, until thoroughly incorporated. Stir in red pepper flakes. Continue cooking, whisking constantly, until sauce is thickened, about 10 minutes. Remove from heat. Add 3 cups of cheese and stir until cheese is melted and smooth. Gently stir in diced red pepper, peas, reserved bacon and pasta, until well combined.

Pour into prepared baking dish. Top with the remaining cup of cheese. Bake uncovered for 15 - 20 minutes or until heated through and gently bubbling. Top with the reserved crumb mixture and continue to bake 15 minutes, until golden brown. Remove from oven and let rest 5 minutes. Sprinkle top with chopped parsley.

Serves 8 - 10