Directions

• Heat the oven to 350° F with a rack in the bottom.  Pull out a 13 x 9-inch baking dish or a 2 – 3 quart casserole dish as well as a larger, deep roasting pan that will hold it; set them both aside for later.
• To make the orange bechamel:   Combine 8 tbsp of the butter in a saucepan with the onions and ginger over medium-low heat.  Cook, stirring occasionally, until the onions are soft and translucent but no color has formed, 15 minutes or so.  Remove the pan from the heat and stir in the orange zest and juice, Cointreau, 2 tsp of the salt, and the baharat.  Return it to medium-low heat and simmer for 5 minutes or so, until most of the liquid has reduced.
• Use a whisk to gradually incorporate 3 tablespoons of the flour, then whisk in the milk and honey. Bring the sauce to a simmer and continue to cook for 10 minutes, whisking frequently to ensure that it doesn’t stick to the bottom of the pan.  Remove from the heat and cool completely.
• Fry the bacon in a skillet over medium heat, stirring frequently.  After about 10 minutes, when the fat has rendered and the bacon is golden and crisp around the edges, stir in the pecans and toast them in the bacon’s fat for another 2 minutes or so.  Take the pan off the heat and add the brown sugar and remaining 4 tablespoons butter.  Stir until all the butter melts and set aside.  Once it’s cooled to room temperature, carefully stir in the remaining flour until it’s thoroughly combined.
• In a large pot, combine the water with the remaining 2 tbsp salt and bring to a boil over high heat. Cook the pasta until it’s fully tender (softer than al dente) but not falling apart, 10 – 11 minutes. Strain and reserve.
• With a handheld mixer or a stand mixer with the whisk attachment, beat the whole eggs, yolks, and granulated sugar together on high speed for about 5 minutes, pausing occasionally to scrape the sides of the bowl.  You’re looking for the mixture to be pale and thick; when you lift the beater, it should fall in ribbons and not drip.  Mix in the sour cream until it’s fully incorporated, then do the same with the orange bechamel.  Fold in the cooked pasta by hand.
• Grease the casserole dish with butter and coat the inside with a thin, even layer of granulated sugar, shaking out any excess.  Pour in the noodles and evenly spread the bacon and pecan mixture on top.  Set this dish into the larger roasting pan and pour hot water all around so it comes up about halfway up the sides.  Bake for about an hour, until a knife inserted in the center comes out clean and dry.  Kugel can be served warm from the oven, at room temperature, or straight out of the fridge, and it will keep for a couple of days.