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1 tablespoon olive oil
3 onions, medium or large, sliced
pinch of salt
1 tablespoon balsamic vinegar
8 strips of bacon (prosciutto or pancetta)
8 oz elbow pasta
2/3 cup heavy cream
1/3 cup to 2/3 cup milk (or more – for more or less creaminess)
1 cup freshly shredded sharp white Cheddar cheese
1/2 cup grated Gruyere
1/4 teaspoon salt (or more – to taste)
cayenne pepper, to taste
a pinch of paprika, to taste
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