Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces. Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes. Spoon into bowls and serve hot. Beer Pairing: Red Ale
Wine Pairing: Cabernet Sauvignon
