Quick Four Cheese Pasta With Bacon and Peas

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

Instructions

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