1poundelbow macaroni or short hollow pastacooked according to package directions and drained, reserving 3 teaspoons pasta water
2cups8 ounces Wisconsin Gruyère cheese, grated
Chopped chives for garnish
Instructions
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time).
Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.
Stir until cheese is melted. Garnish with chopped chives. Serve immediately.