Ingredients
8ozelbow macaroni
8bacon slices
½cupwhite onion,chopped
3garlic cloves,minced
12oz2% evaporated milk
1large egg
½tspsalt
¼tspground black pepper
½tspsmoked paprika
pinchcayenne pepper
8ozwhite cheddar cheese
¼cupParmesan cheese,freshly grated, plus extra for garnish
3tbsptruffle oil
Preparation
While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy.
Remove the bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.
Return 1 tablespoon of bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.
In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika, and cayenne until combined.
Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined.
Continue cooking over medium-high heat, stirring occasionally, for about 5 to 8 minutes, or until the sauce comes to a simmer.
Remove pan from heat and stir in the grated Cheddar and Parmesan until melted. Gently stir in the truffle oil and half of the crumbled bacon.
Serve immediately, topped with the remaining crumbled bacon and additional Parmesan, and enjoy!
