Ingredients

The following ingredients have 4 Servings
  • 3 cup penne pasta (dry)
  • 2 tsp table salt
  • 14 strips bacon (diced)
  • 1 tbsp fresh garlic (minced)
  • 1 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 3/4 cup grated parmesan
  • 2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 2 tbsp grated parmesan (for topping)
  • 1 1/2 tbsp finely chopped fresh flat parsley (or 2 teaspoons dried parsley (optional garnish))

Instruction

  • Fill a 4 to 5 quart stock pot with water and teaspoons of table salt. Heat the salted water on medium-high heat. Once the water comes to a low rolling boil, add the pasta and cook until the pasta is al dente. Drain the pasta and set aside.
  • In a 10 to 12 inch skillet, over medium to medium-high heat, cook the diced 14 strips of bacon until completely cooked and browned. Remove the bacon only to a plate or bowl lined with paper towels, but leave the bacon dripping in the pan.
  • Pour the excess bacon drippings into a heat safe bowl. If possible, try to keep the crunchy bacon-ey bits in the bottom of the skillet.
  • Reduce the heat to low and return the skillet to the heat.
  • Using a whisk add the minced garlic and saute for 1 1/2 to 2 minutes, being careful not to burn the garlic.
  • Continue whisking and slowly add the heavy cream and the whole milk. Whisk continually until the milk reaches a very low simmer, being sure to scrape the bottom of the skillet to release all the delicious bacon bits.
  • Continue to whisk and evenly sprinkle the 3/4 cup of parmesan cheese, kosher salt, black pepper, and onion powder. Remove the skillet from the heat and continue to whisk.
  • Using a wooden spoon, stir in the pasta until it is evenly coated.
  • Sprinkle the parmesan cheese evenly over the top of the pasta.
  • Sprinkle the cooked crumbled bacon over the pasta.
  • Sprinkle the flat leaf parsley over the top of the pasta before serving. Serve immediately. Store any leftovers in an airtight container in the refrigerator.