Penne with Mascarpone and Bacon
26.6g
Net Carbs
23.2g
Protein
26.5g
Fat
8.1g
Fiber
465
Calories
Ingredients:
- 2 teaspoons Garlic
- 4 fluid ounces Sauvignon Blanc Wine
- 8 ounces Mascarpone
- 12 ounce raw (yield after cooking) Bacon
- 1/4 cup Whole Milk
- 12 ounces Chick Pea Penne Pasta
- 4 tablespoons Shallots, raw, chopped
- 1/4 cup Parsley
Directions:
- In a large skillet over medium-low heat, cook bacon until crisp, about 12 minutes. With a slotted spoon, transfer bacon to paper towels to drain; remove all but 1 tablespoon fat from the skillet. Crumble bacon.
- While bacon is cooking, prepare pasta according to package directions, drain and keep warm.
- Add shallots to skillet; cook 3 minutes, until translucent. Add garlic and cook 1 minute more. Stir in wine and cook until reduced by half, about 3 minutes. Add mascarpone, salt and pepper. Stir until cheese is melted, about 2 minutes.
- Mix in milk and parsley; cook 1 minute to heat through. Add pasta and bacon to skillet; mix gently. Season to taste with salt and freshly ground black pepper.
- Divide on six plates and serve immediately.
