PASTA AND APPLE-BLEU CHEESE WITH BACON AND PECANS

Ingredients Weight Measure
Bacon, chopped 10 slices
Onions, large, peeled, julienned 2 ea.
Granny Smith apples, medium, peeled, sliced 10 ea.
Chicken stock 1-1/2 qts.
Heavy cream 1-1/2 qts.
Roux 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2-3 oz.
Gruyère cheese, shredded 1 lb.
Romano cheese, shredded 1/2 lb.
Maytag blue cheese, crumbled 1/2 lb.
Cavatappi pasta, cooked 2 lbs.
Pecans, toasted, chopped 1 cup
Italian parsley, fresh, chopped 1 oz.
Italian parsley, sprigs, fresh 12 ea.

Method

  1. Cook bacon over medium heat until crisp. Remove and set aside.
  2. In remaining bacon grease, caramelize onions and apples.
  3. Add stock and puree with immersion blender.
  4. Add cream and reduce until slightly thickened.
  5. Add roux a little at a time until a thick consistency is reached.
  6. Add TABASCO® Green Jalapeño Pepper Sauce to taste. Slowly simmer for 10 minutes and remove from heat.
  7. Add all 3 cheeses while stirring constantly.
  8. Add pasta and combine to coat with cheese sauce.
  9. Serve topped with reserved bacon, toasted pecans and parsley.

Yield: