Macaroni And Cheese Carbonara - cooking recipe

Ingredients

3 1/4 cups large elbow macaroni (about 1 ounces)
12 slices bacon, chopped
3 cups fresh coarse breadcrumbs
1 cup packed finely grated parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3 1/2 cups packed grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preparation

Preheat oven to 350*F.
Butter 13X9X2 inch baking dish.
Cook macaroni in a heavy large pot of boiling salted water until just tender but still firm to bite.
Drain, rinse and drain again.
Cook bacon in a large heavy pot over medium heat until crisp.
(10 minutes) Transfer bacon and 1/4 cup pan drippings to a large bowl.
Add breadcrumbs, 1/4 cup of the Parmesan cheese and 1/4 cup parsley.
Toss together.
Add minced garlic to remaining pan drippings and saute over mdedium heat until fragrant, about 30 seconds.
Add flour and whisk 3 minutes.
Gradually whisk in whole milk, then egg yolks, salt and pepper.
Cook until mixture thickens, whisking constantly, about 12 minutes.
Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan.
Whisk to melt cheese.
Remove from heat.
Stir in remaining 1 1/2 cups fontina, peas and macaroni.
Pour into prepared dish.
Sprinkle breadcrumb mixture over top and bake just until topping is golden, about 15 minutes.
Let stand 15 minutes before serving.