Bacon, Gruyère, Thyme Pasta - Test 3

https://www.marthastewart.com/1520407/bacon-pasta-cheese-sauce-and-thyme
https://damndelicious.net/2013/11/01/gruyere-bacon-mac-cheese/

1 - First attempt, with changes I made, was quite good. I think I prefer it to the Bacon and Cheddar pasta.

2 - Another successful recipe.

3 - I was worried about the onions overcooking with the bacon, but it was really good. I'm adding optional parsley without even trying it because I can already tell that it would be a very good addition.

For 2 to 3 people as a main dish

12 oz spaghetti
100gr (about 7 slices) bacon cut into lardons
170gr onion, chopped
6 garlic cloves, minced
1 1/2 Tbsps fresh thyme, chopped
Salt and Pepper
1 1/2 (23g) Tbsps butter
1 1/2 (15g) Tbsps flour
1/3 cup milk
1/3 cup white wine

1/2 cup pasta water
1 1/2 cups (9oz) grated Gruyere

Optional - 1/4 cup chopped parsley

1. Cook the bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. 
2. Stir in chopped thyme. Remove from heat.
3. MEANWHILE, put a large pot of salted water on to boil. Cook the pasta until al dente. Drain, reserving 2 cups pasta water.
4. Once the pasta is cooking, melt the butter in a small saucepan. Whisk in the flour, stirring until it just starts to brown to cook out the raw flour taste. Slowly whisk in the milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
5. Return the bacon mix to medium-high heat; add the white wine and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, only adding remaining pasta water, 1/4 cup at a time, until sauce is thick like a whipping cream and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.