Creamy Bacon Rotini Name: Erin Beaty Base: Offutt Recipe: 1 box rotini pasta 2/3 c grated parmesan cheese 1 T flour (optional) 1 lb bacon, chopped 5 cloves garlic, minced 1 cup dry white wine 1 1/3 c cream 1/4 c parsley (1/2 cup if fresh) salt and ground pepper to taste -Start boiling water for pasta. Toss flour with parmesan cheese and set aside. Chop bacon and begin frying in high-sided skillet. Once it's sizzling, mix in the garlic. Stir frequently to keep garlic from burning. When the bacon begins to crisp, add wine to skillet (DON'T drain the bacon grease!), and bring to a boil, stirring often until liquid is reduced by half. -Add pasta to boiling water and cook as box directs. -Turn burner to low and remove skillet from heat. Quickly stir in cream and return to stove. Slowly whisk in parmesan cheese and heat gently, allowing the sauce to thicken. Stir in parsley and salt and pepper to taste (I find only pepper is really necessary). -When pasta is done, drain and pour into large serving bowl. Pour creamy bacon sauce over noodles and stir to mix completely. -Be ready to break up fights over who gets seconds and how much.