Ingredients
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4 slices bacon
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2 tbsp unsalted butter
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2 Onion
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Salt
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10 ounces waxy potatoes
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8 ounces Tubular macaronisuch as ziti, penne, cavatappi, cellentani, elbows, or hörnli
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3/4 cup single cream
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8 ounces Appenzeller or Gruyère cheese
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freshly grated nutmeg
Directions
Cornettes are small pasta that the Swiss have adored for about a century. Cornettes are probably one of, if not the, most favorite pasta in the country. They are shaped like a small curved macaroni and are used in very popular dishes.
The pasta is cooked with cheese and milk—a Swiss version of mac and cheese. Originally eaten by shepherds because it is so filling, the recipe has been passed down orally. It is now served with small pieces of bacon and apple sauce.
Preparation:
- Add the bacon pieces to a cold frying pan and turn on the heat to medium. Cook until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain them on a paper towel-lined plate.
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In a frying pan over medium-low heat, melt the butter. Add the onions, season with salt, and cook, stirring regularly, until soft and golden: about 30 minutes. Set aside.
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Put the cubed potatoes in a large pot and cover generously with salted water. Bring to the boil, add the macaroni, and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It’s about 10 minutes for ziti. Drain the macaroni and potatoes.
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Return the drained macaroni and potatoes to the pot, add the cream and return to a medium heat. Stir until the cream starts to heat up and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
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Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and applesauce on the side, depending on personal preference.
