Macaroni and Cheese Carbonara - elbow macaroni

Method

• Preheat oven to 350F Butter 13x9x2-inch baking dish.
• Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite.
• Drain.
• Rinse and drain again.
• Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes.
• Transfer bacon and 1/4 cup pan drippings to large bowl.
• Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.
• Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds.
• Add flour and whisk 3 minutes.
• Gradually whisk in whole milk, then egg yolks, salt and pepper.
• Cook until mixture thickens, whisking constantly, about 12 minutes.
• Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt.
• Remove from heat.
• Mix in peas, macaroni and remaining 1/4 cup parsley.
• Stir in remaining 1 1/2 cups Fontina.
• Transfer macaroni mixture to prepared dish.
• (Can be prepared 6 hours ahead.
• Cover macaroni and breadcrumb mixtures separately and refrigerate.
• Before continuing, bake refrigerated macaroni mixture, covered, at 350F until just heated through, about 30 minutes.)
• Sprinkle breadcrumb mixture over macaroni mixture.
• Bake just until topping is golden, about 15 minutes.
• Let stand 15 minutes before serving.