Macaroni, Farfalle, Tomato and Basil

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1 1/2 pounds macaroni, cooked according to
package directions, and drained
1 cup diced Fontina cheese
1 cup diced Bel Paese Cheese
1 cup diced Gruyère cheese
3 tablespoons tomato sauce
1 tablespoon heavy cream
1/2 teaspoon finely minced rosemary
1/2 teaspoon finely minced sage
1/2 teaspoon finely minced oregano
1 egg yolk, beaten
6 slices bacon, diced, fried, drained
1 cup grated Parmesan cheese
Salt and pepper to taste
Additional cream, if necessary

In a saucepan melt the Fontina, Bel Paese, and Gruyère cheeses with the tomato sauce, cream, rosemary, sage, and oregano. Add the beaten egg
yolk and beat the sauce until it is smooth and creamy. Sprinkle the drained
bacon over the cheese sauce.
Combine the macaroni with the cheese sauce, the grated Parmesan, and
salt and pepper to taste. Mix it carefully with two forks and add more
cream if the sauce is too thick.


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