8 slices bacon, coarsely chopped
3 cloves minced garlic
16 ounces penne pasta
3 cups chicken broth
2 cups water
Salt and Pepper to taste
2 cups frozen peas
¼ cup butter
2 cups heavy cream
1 cup parmesan cheese
In a large deep skillet cook the bacon until crisp over medium heat. Remove the bacon from the skillet and drain. Set aside.
Add garlic to the same skillet; sauté and stir for 30 seconds. Add pasta, broth, the water, seasoning, and 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, and reserved cooked bacon. Mix until well combined. Cook for about 3 -5 minutes, or until the sauce has thickened.
Top with shredded parmesan cheese and serve immediately.