Macaroni Carbonara

Step 1: Preheat oven to 350 degrees F. Butter a 13 x 9-inch baking dish

Step 2: In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).

Step 3: Cook macaroni in salted boiling ONLY until halfway done (just a few minute or half the cooking time on the package). Drain and rinse with cold water; set aside.

Step 4: In a large bowl toss together chopped cooked bacon with 1/4 cup reserved bacon drippings. Mix in breadcrumbs, 1/4 cup Parmesan cheese; toss to combine well and set aside.

Step 5: To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute. Add in the flour and whisk for about 3 minutes. Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens and whisking constantly for about 3-4 minutes.

Step 6: Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired.

Step 7: Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired).

Step 8: Stir in the remaining 1 1/2 cups Fontina cheese; mix to combine.

Step 9: Transfer the macaroni/cheese mixture to a prepared baking dish.

Step 10: Bake for about 25-30 minutes.

Step 11: Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden.

Step 12: Let stand for 20 minutes before serving. Delicious!