A creamy and flavorful pasta dish featuring crispy bacon, fresh tomatoes, and a luscious cheese sauce.
Cook the rotini in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, melt the butter over medium heat, then whisk in the flour, salt, and pepper to create a roux.
Cook the roux until it turns a light golden color for a nuttier flavor.
Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes bubbly.
Ensure the milk is at room temperature to prevent lumps in the sauce.
Stir in the grated Parmesan cheese and dried parsley, allowing the cheese to melt completely.
Add the cheese in small batches to ensure it melts evenly.
Combine the cooked pasta, crispy bacon, and diced tomatoes with the sauce, tossing to coat evenly.
Gently toss the ingredients to avoid breaking the pasta.
Serve the pasta immediately, garnished with additional parsley if desired.
Serve with a side of garlic bread for a complete meal.
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