Creamy Stove-Top Alfredo With Bacon And Peas - cooking recipe

Ingredients

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 ounces dried rigatoni pasta
1 (14 1/2 ounce) can chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas
1/3 cup whipping cream
1/4 cup grated parmesan cheese (1 ounce)
crumbled crisp-cooked bacon

Preparation

In an extra large skillet, cook the four slices of chopped bacon over medium heat until crisp. Add garlic; cook and stir for 30 seconds more. Drain off fat. Stir in pasta, broth, water, salt, and pepper.
Bring to boiling; reduce heat. Simmer, covered, for 12-15 minutes or until pasta is al dente, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir for 2 minutes more or until heated through. Serve immediately sprinkled with crumbled bacon.