Quick Four Cheese Pasta With Bacon and Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This pasta dish is especially great because there's no need to boil the pasta separately; instead, it cooks right in the sauce. I Adapted from . Ingredients:
4 slices bacon, chopped fine |
1 small onion, diced |
2 garlic cloves, minced |
3 cups low sodium chicken broth |
1 cup heavy cream |
3/4 lb penne |
1/2 cup parmigiano-reggiano cheese, grated |
1 cup frozen peas |
1 cup four cheese blend, shredded |
Directions:
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
2. Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
3. Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
4. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
5. Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
6. Sprinkle with the remaining shredded cheese.
7. Bake until cheese is melted, about 5 minutes. Serve.
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