8 oz hickory smoked thick cut bacon (225 g), sliced in bite sized pieces
2 cloves garlic, minced
dried basil, to taste for seasoning pasta and garnish
2 tablespoons butter
1 cup heavy cream (240 g)
8 oz pepper jack cheese (225 g), Boar's Head, shredded
10 oz sharp cheddar cheese (285 g), shredded
8 oz Muenster Cheese (225 g), shredded
red pepper flake, garnish
How to Make It
1. Step
Boil pasta according to package directions. Drain and set aside.
2. Step
In a frying pan, cook bacon until crispy. Once crispy, add minced garlic. Once roasted, drain bacon fat and add bacon and garlic to a bowl. Cover with aluminum foil or plastic wrap.
3. Step
Add dried basil to boiled pasta and stir. In the same pot used to boil pasta, add butter, heavy cream, shredded cheeses, bacon and garlic over medium heat. Add pasta and stir until cheese is melted and mixture is well-combined.
4. Step
Serve, garnishing with more basil and red pepper flakes as desired.
