Cook Bacon: In a saucepan, cook the bacon for 10 minutes until crispy.
Sauté Onion: Add the diced onion to the saucepan and sweat for 3 minutes.
Remove Solids: Use a slotted spoon to remove the cooked bacon and onion mixture, setting it aside.
Make a Roux: Add the flour to the remaining bacon fat and whisk it in.
Whisk in Stock: Slowly whisk in the vegetable stock until the mixture is smooth.
Add Cheeses: Whisk in the cream cheese and Alouette cheese until the sauce is fully blended.
Adjust Consistency: Add the half-and-half to reach your desired sauce consistency.
Combine Pasta: Stir in the reserved pasta water, then toss in the cooked angel hair pasta.
Finish Dish: Return the bacon and onion mixture to the saucepan. Season the dish with salt and pepper to taste.
