Ingredients
Scale
- 8 ounces penne pasta
- 8 ounces of frozen peas
- 4 thick slices of bacon (cut into small pieces)
- ½ cup plain Greek yogurt
- dash of hot sauce
- 4 ounces cheddar cheese (shredded)
- 4 ounces fontina cheese (shredded)
- Salt
- Pepper
Instructions
- Heat a medium sauté pan to medium-high heat. Add the bacon pieces and cook until crisp. Drain on a plate lined with paper towels. Set aside.
- Cook the pasta in salted water according to the package directions, until al dente. Add the peas to the pasta water during the last minute of cooking. Before draining the pasta and peas, reserving 1 cup of the pasta water. Drain the pasta and peas. Immediately return the pasta and peas to the pot. Add a ¼ cup of the pasta water to the drained pasta and peas (the pasta water must be hot), the Greek yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted.
- Stir in the remaining cheese, a little bit at a time to prevent clumping. Add additional pasta water as needed to thin out and melt the cheese sauce. Season with salt and pepper. Add the bacon, mix well, and serve.