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8 ounces Pine View Farms bacon, cut into 1/2-inch pieces (1 1/4 cups)

1 small onion, chopped (1 1/2 cups)

4 large cloves garlic, minced (2 tablespoons)

1 teaspoon chopped fresh thyme, plus whole leaves for serving

Kosher salt and freshly ground pepper

1 pound spaghetti

2 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1/2 cup whole milk

8 ounces mixed grated melting cheeses, such as Gruyere, Monterey Jack, and fontina


  1. Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
  2. Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
  3. Melt butter in a small saucepan. Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
  4. Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.