Alplermagrone (Swiss Gruyere Cheese Pasta)

• 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)

1. Cook pasta per package directions; set aside.
2. 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.
3. Continue cooking until bubbly and creamy, add bacon, pour into bowls, serve with sliced green onions if desired.

pasta, butter, onion, bacon, whipping cream, gruyere cheese, salt, green onion

Taken from www.food.com/recipe/alplermagrone-swiss-gruyere-cheese-pasta-456929 (may not work)