Yields 4-6 servings.
ingredients
For the Pasta
For the Sauce
directions
Bring milk with garlic to a boil in a saucepan. Cover and leave to infuse for 10 minutes.
To make the roux, melt the butter in a heavy saucepan. Whisk in flour and cook until foaming—about 1 minute. Remove the pan from the heat and allow to cool slightly. Strain in hot milk, whisking constantly.
Return the sauce to the heat and bring back to a boil, whisking constantly until the sauce thickens. Season to taste with nutmeg, salt and pepper. Allow to simmer for a further 2 minutes.
Remove from the heat and whisk in goat cheese, blue cheese and ½ of the grated Pecorino. In a heavy casserole pan, add the cooked pasta and pour the sauce over top. Top with the remaining Pecorino and the double smoked bacon. Bake in a 325 degree Fahrenheit oven for 20 to 30 minutes or until the bacon is cooked.