Creamy and Smoky* Bacon Mac and Cheese

Saw this is the "Seattle Times" Food and Drink section, and it spelled C. O. M. F. O. R. T.!!
(serves 6-8)

3-4 thick slices uncured* bacon or 4 oz. pancetta
1 small sweet* onion, or 2 large shallots, finely chopped
1-2 garlic cloves, finely chopped
1&1/2 cups coarsely shredded smoked Gouda cheese
1 cup mascarpone, at room temp.
1/2 cup ricotta
1/2-1 t. kosher* salt
1/4 t. freshly* ground pepper
1/8-1/4 t. red pepper flakes (optional)
1 lb. tubular pasta shapes, such as casarecce, small rotini, fusilli, penne, or cavatappi
Sprig of fresh thyme
Freshly* grated Parmesan

Heat a large pot of well-salted water to a boil over high heat. Meanwhile, cut bacon into 1/2" pieces. Put bacon and onion in a 10" non-stick skillet. Cook over med.-heat until bacon is golden and a little crispy, 3-4 mins. Stir in garlic, and remove from heat. Meanwhile, put Gouda, mascarpone, ricotta, S&P, and crushed red pepper in a large bowl. Use a rubber scraper or wooden spoon to thoroughly blend the mixture. Add pasta to the boiling water. Stir well and boil uncovered until al dente, usually 10-12 mins. Scoop out and reserve about 1 cup of the pasta cooking water. When pasta is done, drain it in a colander and then add it to the cheese mixture. Top with the bacon mixture. Use a large spoon to stir to coat all the pasta with the cheese mixture. Add a little of the reserved pasta water if needed to loosen the mixture. Serve right away garnished with springs of thyme. Pass around the Parmesan.

"A time for everything, and everything in its time."

Have FUN in the SUN again today, but make sure you apply sunblock.

Love,

MM