10 slices thick cut bacon, cut into 1/2 inch slices
1 tablespoon olive oil
1/2 onion, finely chopped
3 large cloves garlic minced
8 ounces penne ( you can use other styles but this is our favorite!) pasta
2 cups chicken broth (reduced / no salt added)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream
1 cup finely grated Parmesan cheese
1-2 teaspoons cornstarch
1 tablespoon water
1-2 tablespoons fresh basil, finely chopped
In a large skillet, heat the olive oil over medium heat, and cook bacon until crisp.
Transfer to a paper towel to drain or lay bacon over a cookie cooling rack.
Drain all but 1-2 tablespoons in pan.
Cook the onion over medium heat until soft, stir in garlic and cook an additional 30 seconds.
Add in your pasta, broth, salt and pepper and stir well.
Bring to a boil, cover and reduce heat to a simmer.
Cook for 13-15 minutes or until pasta is tender, stirring every 4-5 minutes.
In a small bowl combine cornstarch with the water and stir into the skillet.
Remove from heat and stir in cream and all of the cheese until cheese has melted.
Garnish with your chopped bacon.
We also like to garnish with freshly shaved parmesan cheese
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