- 6 strips bacon, chopped
- 1 onion, sliced thin
- 4 small potatoes, cubed (with skin)
- 1 1/2 cups pasta
- 1 cup cream
- 1 cup grated Swiss cheese (Gruyere, Sbrinz, Emmental), part of it can be Parmesan if you like
- sea salt
- fresh ground black pepper
- applesauce, for serving
Cook pasta according to package directions. Add potatoes to the end of the pasta cooking time or steam them separately. Drain both.
Meanwhile, cook so that some of the fat renders. Add onions and cook until softened. Stir in cream and heat until bubbles barely form around the outside of the skillet. A full boil could cause your sauce to break and separate. Stir in cheese and season with salt and pepper. Stir in the pasta and toss to coat. Gently stir in potatoes.
Serve with applesauce.