Home
- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 4
- 2 cups heavy cream
- 2 tablespoons olive oil
- salt and black pepper to taste
- 2 cups shredded fontina cheese
- 1 clove garlic, chopped
- 1/4 cup grated parmigiano-reggiano cheese
- 2 tablespoons thinly sliced chives
- 1 (12 ounce) box barilla® gluten free elbows
- 1/2 cup cooked, crumbled bacon
- Carbohydrate 124.5
- Cholesterol 255
- Fat 81.2
- Protein 36.5
- Sodium 1112
- Calories 1370 calories;
Bring a large pot of water to a boil and cook the pasta according to the package directions. Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4. Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously. Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.
