Baked Pasta with Onion, Bacon and Brie

1. 1

   Preheat the broiler and position a rack 6 inches from the heat.

2. 2

   In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes.

3. 3

   Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.

4. 4

   Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes.

5. 5

   Add the flour and cook, stirring, for 1 minute.

6. 6

   Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes.

7. 7

   Turn off the heat and stir in the Brie until completely melted.

8. 8

   Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.

9. 9

   Add the fusilli to the sauce in the skillet and toss.

10. 10

    Add the bacon and season with salt and pepper.

11. 11

    Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top.

12. 12

    Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.

* Per serving · 4 servings · Values may vary.

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