Ingredients
2 tbsp. extra-virgin olive oil
1/2 white onion, diced
1 tsp. minced garlic
2 c. low-sodium chicken broth
3 c. uncooked pasta (we used campanelle)
1 c. water
3 c. Fontina cheese
1/2 c. freshly grated Parmesan
1 c. frozen peas, thawed
1/2 package bacon, cooked and diced
Freshly ground black pepper
Preparation
Step 1Pour olive oil into a large skillet over medium heat. Add onions and cook until lightly browned and translucent, 2 to 3 minutes. Add garlic, stirring to cook, about 30 seconds. Step 2Add chicken broth, pasta, and water, cooking until the noodles are al dente. Step 3Stir in fontina, Parmesan, peas, and bacon, mixing until the cheese has melted and the sauce has thoroughly combined. Remove from heat; as it cools, the sauce will thicken.Step 4Sprinkle with pepper and serve.
