|150 g||Gouda cheese (grated)|
|50 g||Parmesan cheese (grated)|
|butter for greasing|
Chardonnay Friuli, 2012
This dish goes well with a fine fruity, refreshing, and aromatic wine. With their citrus and apple flavors, Chardonnays convey lightness and freshness.
Cook pasta in plenty of salted, boiling water according to package instructions for approx. 5 – 7 min. Drain and set aside.
Preheat oven to 180°C/ 356°F. Dice bacon into small pieces.
In a saucepan, melt butter, add flour, and stir until flour and butter are fully combined to form a roux. Add milk, stirring occasionally, until fully combined. Season generously with nutmeg, salt, and pepper.
In a large bowl, combine cheeses, then add two thirds of it to the white sauce. Add sautéed bacon and stir everything together until the cheese has melted.