Ingredients

The following ingredients have 4 Servings
  • 4 ounces thin-cut bacon
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 3 cups chicken broth
  • 1 ¼ cups milk (I used whole milk; see notes)
  • 1 cup frozen peas
  • 1 (12-oz) box mini pasta shells (uncooked)
  • 1/4 teaspoon salt (or to taste)
  • ground black pepper (to taste)
  • ½ cup ricotta cheese (see notes for substitutes)
  • 1 ½ ounces grated parmesan cheese
  • fresh parsley (chopped (optional))

Instruction

  • Heat a large, deep sauté pan (or a large, wide pot) over medium high heat and cook the bacon until browned and crispy. Remove and set aside on paper towel lined plate. Leave as much or as little bacon fat in the pan as you like.
  • Add onion and garlic and cook in bacon fat until fully softened and lightly browned, about 3-4 minutes.
  • Pour 1 cup chicken broth into pan, scraping away any browned bits from the bottom of the pot. Then, stir in 1 more cup of broth.
  • Add milk, peas, pasta, salt and pepper to pan and stir well. Bring to a boil, then reduce heat to a simmer and cook until pasta is done and sauce has thickened, about 10 minutes. While pasta is cooking, add remaining cup of broth as needed to cook pasta and create a thick, creamy sauce.
  • Once pasta is done, take off the heat and stir in ricotta cheese and grated parmesan. Crumble bacon and stir into dish along with chopped parsley, if using. Serve immediately.