Prep Time: 15 minutes
Cook Time: 25 minutes
Ready In: 40 minutes
4 cups (1 quart) heavy cream
4 tbsp fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained
1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water
2 cups (8 ounces) Wisconsin Gruyère cheese, grated
Chopped chives for garnish
1. Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time).
2. Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water. Stir until cheese is melted.
3. Garnish with chopped chives. Serve immediately.