Bring an 8 quart covered pot filled
with water to a boil over high heat. Once it boils, add a handful of
salt and pasta. Reduce heat to medium high and cook uncovered to al
dente (has a bite to it). Drain and set aside.
Meanwhile warm a large 12” skillet
over medium-high heat. Using clean kitchen shears cut bacon into bite
size pieces over the skillet and let them to fall into the pan. Stir
occasionally as needed. Cook until crisp.
While the bacon is cooking, shred cheeses and prepare remaining ingredients.
Once bacon is cooked through, remove
bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon
drippings and discard the rest. Wipe the side of the skillet to avoid
Pour reserved bacon drippings back
into the skillet over medium heat and add butter. Once melted add flour
and whisk to combine. Add spices, chili paste, Worcestershire, whiskey
and chicken broth. Whisk to combine. Allow to come to a bubble for 3
minutes, whisking occasionally to help pick up the bits on the bottom of
the pan. Add milk. Whisk to combine. Bring back to a bubble and add
cheeses. Stir until cheese is melted and smooth.
Add pasta to sauce and stir to
combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat
until sauce thickens and the pasta has a chance to absorb some of the