1cup(90 gr) Parmesan cheese,shredded (you can also use Asiago cheese or Pecorino Romano)
4oz(115 gr) Mascarpone cheese or cream cheeseoptional, see notes
In a large deep skillet cook the bacon until crisp over medium heat. Remove the bacon from the skillet and drain on a paper towel. Set aside.
Add garlic to the same skillet; saute and stir for 30 seconds. Add pasta, broth, the water, salt, and pepper, mix to combine. Bring to boiling; reduce heat to low. Simmer, covered, for 10 to 15 minutes or until pasta is tender.
Stir in peas and butter; mix to combine. Once the butter has melted, add heavy cream, Parmesan, cream cheese (if using), and reserved cooked bacon. Mix until well combined. Cook for about 3 -5 minutes, or until the sauce has thickened. Taste and adjust the seasoning, adding more salt and/or black pepper, if necessary.
Top with more shredded cheese, if desired. Serve immediately.
STORE pasta leftovers in a tightly sealed container in the refrigerator for up to 3 days. REHEAT in stovetop or microwave with a splash of milk, just be sure to stir frequently to avoid sticking.Pasta: This time I used rigatoni pasta, but you can use any kind of pasta you like. Please keep in mind that the cooking time may vary depending on the type of pasta you use.Cheese: I love the combination of Parmesan and Mascarpone cheese, but you can use any Asiago, Pecorino Romano, or even Manchego. The addition of Mascarpone or cream cheese will make the dish ultra-creamy.Veggies: I think peas are just perfect, but you can also use asparagus, mushrooms, corn, peppers, etc…Meats: Substitute bacon for diced chicken, shrimp, diced ham or omit the meat all the way for a meatless version.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.