Maccheroni in bacon, cream and cheese sauce

Ingredients for 4 servings:

• 500 g pasta, macaroni
• some butter
• 1 large onion(s)
• 2 cloves garlic
• 300 g bacon, diced
• 250 ml dry white wine
• 350 ml vegetable stock
• 400 g cream
• 1 pinch of nutmeg
• 100 g Parmesan, freshly grated
• 6 tbsp parsley, freshly chopped
• Salt
• Pepper, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely chop the onion and garlic, dice the bacon, and heat a little butter in a saucepan. First, add the onion to the pan; once it has become slightly translucent, add the bacon, and then a little later, the garlic. After a while, deglaze with the white wine, bring this to a boil briefly, then add the vegetable stock, cream, and a pinch of nutmeg. Simmer the mixture for a while until it reaches a creamy consistency, then thoroughly fold in the freshly grated Parmesan cheese to melt. Finally, add the freshly chopped parsley and season with salt and pepper. Add the macaroni in good time, cook, drain, and mix thoroughly with the sauce. If the sauce is too thick at the end, you can add a little pasta water.