Alplermagrone (Swiss Gruyere Cheese Pasta) - cooking recipe

Ingredients

17 ounces pasta (elbow macaroni)
3 tablespoons butter
1 dash vermouth (Gruppa is good also)
1 medium onion (thinly sliced)
1/2 lb bacon (swiss bacon know as lardoons)
1 cup whipping cream
8 ounces gruyere cheese (grated)
salt & freshly ground black pepper
green onion (garnish-optional)

Preparation

Cook pasta per package directions; set aside.
Cook bacon or lardon\" until cooked, but not crispy; set aside; pour off grease, but don't wipe out pan; add onions and butter, cook 3-5 minutes until onion is translucent, douse with vermouth or gruppa, steam a few minutes; add cream, bring just to hot heat, add cheese.
Continue cooking until bubbly and creamy, add bacon, pour into bowls, serve with sliced green onions if desired.