- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 34 g
- Saturated Fat
- 18 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 102 mg
- Sodium
- 544 mg
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 34 g
- Saturated Fat
- 18 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 102 mg
- Sodium
- 544 mg
Ingredients
Directions
Special equipment:
eight 8-ounce gratin dishes, optional- Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
- Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
- Position an oven rack in the center of the oven and preheat to broil.
- Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.
