Quick Four Cheese Pasta With Bacon And Peas - cooking recipe

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

Preparation

Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
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.
Sprinkle with the remaining shredded cheese.
Bake until cheese is melted, about 5 minutes. Serve.