Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta until just al dente. This ensures it won’t get mushy during baking. Drain and set aside.
Prepare the Bacon
In a skillet, fry bacon until crisp. Remove from the pan, drain on paper towels, then chop into small pieces.
Make the Sauce Base
In a mixing bowl, whisk together heavy cream, garlic, mustard, paprika, salt, and pepper. This creates the flavorful base for the cheese sauce.
Assemble the Dish
Place cooked pasta in a greased baking dish.
Add shredded Gouda, mixing until it starts to melt.
Stir in chopped bacon and pour the cream mixture over everything.
Mix well so every bite is cheesy and smoky.
Sprinkle Parmigiano Reggiano evenly on top.
(Optional) Add a little more bacon on top for extra crunch.
Bake to Perfection
Bake at 350°F for 40–45 minutes until bubbling and golden brown on top.
Rest & Serve
Allow the dish to rest for 5–10 minutes before scooping. This helps the sauce thicken and ensures perfect servings.