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Tricolor pasta in Parmesan cream sauce with bacon

Tricolor torti pasta provides a colorful bed for this Parmesan cream sauce, and crispy bacon adds the perfect salty finishing touch.

To make, cook the torti according to package directions. Drain, and reserve 1 cup pasta water. Crisp bacon in a skillet, and set aside to drain on paper towels. Without rinsing the grease from the pan, turn the heat to medium-high and add 1 tablespoon butter + 1 tablespoon olive oil. Add 1 cup finely chopped onion, and saute for 5 minutes until softened. Add 2 minced garlic cloves, and cook until fragrant, about 30 seconds. Then add 1 1/2 teaspoons flour, stirring continuously for 1 minute. Drop in 2 teaspoons Dijon mustard, and slowly add 1 cup milk, this time stirring with a whisk.

Bring to a boil, and cook for a few minutes until the mixture starts to thicken. Remove from heat, and let stand for 5 minutes. Add 1 cup freshly grated Parmesan, and season with salt and pepper to taste. Whisk until there are no more clumps, and the texture is smooth and creamy. Pour the sauce onto the drained pasta, and toss to coat. When serving, garnish with 1 or 2 bacon strips, freshly grated Parmesan and a sprig of parsley.