John Myers
Ingredients for 4 servings:
- 4 large onions
- 800 g potatoes, waxy
- 300 g Penne Rigate
- 300 g Gruyère
- 200 g smoked pork back bacon
- 500 ml cream
- 2 ½ tsp salt
- ½ tsp black pepper
- e.g. salt and pepper
- e.g. nutmeg, freshly grated
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes
Since the braised onions take up the most time, you should start with that. The preparation of the Älplermagronen should be based on this. Remove any hard bits from the back bacon and dice them (1 x 1 x 1 cm pieces). Heat a large non-stick pan to medium heat, add the bacon cubes, and fry the bacon for about 50-60 minutes. Peel the onions and cut them into 0.5-0.7 cm thick rings, then add them to the rendered back bacon fat. Caramelize the onions for 80-90 minutes, turning them several times (they will have a lovely sweet flavor afterwards). At the same time, prepare the Älplermagronen. Grate the Gruyère (coarsely grated). Fill a large saucepan with 3 liters of water and add 1 teaspoon of salt. Peel the potatoes, dice them (1 x 1 x 1 cm), and add them to the pan with water. Bring the water to a boil and simmer uncovered over 3/4 heat for about 5 minutes. Then add the penne rigate, bring the water back to a boil, and cook the rigatoni al dente (see package instructions, usually 11 minutes). Drain the water (reserve some for later) and return the potatoes and pasta to the stovetop over low heat. Add 1.5 teaspoons of salt and 1/2 teaspoon of pepper and stir well. Now add the grated cheese and stir well. Add the cream and reduce the liquid, stirring constantly, until a creamy sauce coats the pasta (takes about 5-10 minutes). If the consistency is too thick, add a little of the reserved cooking water and reduce again. Season everything to taste with salt, pepper (freshly ground), and freshly grated nutmeg. Place the Älplermagronen in the center of the plates, and divide the braised onions evenly among the portions.
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