Ingredients20 m servings 1370 cals
- 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.
Per Serving: 1370 calories; 81.2 g fat; 124.5 g carbohydrates; 36.5 g protein; 255 mg cholesterol; 1112 mg sodium. Full nutrition
ReviewsRead all reviews 6
Great taste, easy to make, a little oily when reheated. will definately make it again.
Y DID ADD A COUPLE SPICES, A PINCH MORE GARLIC & BASIL. WE LOVE BARILLA PRODUCTS, CAN REALLY TASTE THR PASTA AS WELL AS THE SAUCES, tHIS RECIPE WAS SO EASY TO PREPARE ' & EASY TO ENJOY. wILL ...
I doubled the recipe for a large group & used 1 can evaporated milk+ 1/4 cup 1% milk along with the heavy cream. It worked great & helped cut the cost of the cream!
Followed the recipe and was very pleased. My gf friends asked for the recipe and suggested it be doubled next time!!
Fontina and bacon make a lovely couple! I had to use Barilla GF penne instead of elbows, but the taste is just as good I'm sure. The directions are right on, keeping the pan off the heat while s...