Ingredients

The following ingredients have 4 Servings
  • 1 pound dry linguine
  • 1 tablespoon olive oil
  • 6 slices bacon (chopped into 1/4 " pieces)
  • 2 teaspoons flour
  • 1 shallot (peeled and minced)
  • 3 cloves garlic (minced)
  • 1/3 cup white wine
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 gram Mascarpone
  • 1/3 cup cubed Castello Alps Selections Weissbeir Cheese
  • 1 bunch asparagus (steamed)

Instruction

  • Bring a large pot of salted water to a boil.   
  • In a large skilled on medium high heat, cook bacon until crispy. 
  • Remove the bacon and drain on paper towels.Drain off most of the bacon fat and place skillet back onto the stove, again on medium heat.
  • Add the butter, shallots & garlic, cook until the shallots soften then add wine. Cook for approximately 4-5 minutes.
  • Stir in the flour until it begins to brown.
  • Add in the milk, stirring until the mixture thickens.
  • When the water is ready, cook the pasta until al dente, drain then toss in olive oil to prevent sticking while you finish the sauce.
  • Add in the Mascarpone and Weissbeir and cook until the cheese melts (around 5 minutes).
  • Remove from the heat, add in the bacon pieces and pour over the cooked pasta.Serve and top with asparagus spears.