10 slices of thick bacon cut into 1/2-inch slices
1 tablespoon of olive oil
1/2 onion, finely chopped
3 large cloves of minced garlic
8 ounces of penne pasta
2 cups of chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream
1 cup finely grated Parmesan cheese
1-2 teaspoons of cornstarch
1 tablespoon of water
1-2 tablespoons fresh basil, finely chopped
In a large skillet, heat the olive oil over medium heat and cook the bacon until crisp.
Transfer to a paper towel to drain.
Drain all but one or two tablespoons into the pan.
Cook onion over medium heat until soft, add garlic and cook 30 seconds more.
Add the pasta, broth, salt and pepper and stir well.
Bring to a boil, cover and reduce heat to low.
Cook for 13-15 minutes or until the pasta is tender, stirring every 4-5 minutes.
In a small bowl, combine the cornstarch with the water and stir in the pan.
Remove from heat and add cream and all cheese until cheese is melted.
Garnish with chopped bacon and basil.