(makes 1 main-dish serving)

• 5 ounces twisty pasta

• 1 strip uncooked bacon

• 1 Tbsp. chopped green chiles

• 1 to 2 ounces heavy whipping


• 2 ounces smoked Gouda cheese, 


• salt and pepper

• 1 tsp. chopped fresh herbs

• 1 tsp. panko


Preheat the oven to 425°F.

Cook the pasta in a large pot of water at a rolling boil until al dente.

Cook the bacon on a sheet pan in the oven, reserving the fat. 

In a large pot over medium heat, combine the bacon fat and chiles and sauté until the chiles lose their crispness. Add the cream and slowly whisk in the cheese. When combined, season to taste with salt and pepper and set aside. 

In a colander, rinse the pasta in cold water and drain well. Place the pasta in an oven-safe casserole dish, add the sauce and herbs, and mix well. Adjust the seasonings, sprinkle with the panko, and finish by browning for 15 to 20 minutes in the hot oven.

This recipe comes fromThe New Mexico Farm to Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment(Countryman Press, 2015). Straight from the kitchens of New Mexico’s farms and ranches, the delicious recipes in this cookbook truly capture the unique signature flavors and dishes of the state. 

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