Ingredients:
1 lb pasta (campanelle, penne)
1/2 onion, chopped
2 large garlic cloves, minced
6 slices of bacon, chopped into 1 inch squares
Various veggies (mushrooms, carrots, snap peas, bell peppers, broccoli, peas, etc.), all chopped into similar bite sizes - about the same size as the pasta shape being used
1/4 - 1/2 cup heavy cream
1/2 cup of white wine or light beer
1 cup grated parmesan cheese
Olive oil
Butter
Directions:
Boil water and cook pasta per directions on package. Place chopped snap peas and/or frozen peas in a colander. Drain pasta over veggies, reserving 1 cup of pasta water.Meanwhile, place chopped bacon in a large pan over medium heat. Cook, stirring occasionally until cooked through but not crispy. Using a slotted spoon, remove bacon from pan and place on paper towel lined plate to drain excess grease.
Add about 1-2 tablespoons of butter to the same pan and combine with remaining bacon grease. Add onion and garlic and sauté until fragrant. Add remaining veggies to the pan and sauté everything until soft and tender. Pour a splash of wine or beer into the pan and let simmer for a few minutes. Lower heat to medium-low and add in heavy cream, stir to combine. Add cooked bacon to the veggie mixture and a splash of the reserved pasta water, stir to combine.
Pour drained pasta and snap peas/peas into a large bowl (or back into the pot used for cooking the pasta if it is large). Add veggie mixture to pasta. Add reserved pasta water a little at a time to the mixture and toss until a smooth texture is achieved. The pasta water helps the sauce stick to the pasta and helps the pasta to loosen up after sitting in a colander. Throw in parmesan cheese and serve in bowls with a little more grated parmesan on top and freshly cracked pepper. Enjoy!
