This is where she learned her craft:
4-5 peppers (green, red or yellow, 1 inch dice)
1 sweet white onion (1 inch dice)
1 lb of bacon, cooked crispy and then crumbled, set aside
1 pint of cream
1 cup of milk
2 lbs of good Italian pasta (Lexy prefers a shape like twists)
7 ounces of Grated Parmigiano Reggiano
Tbsp olive oil
Saute the peppers and onions in the olive oil until the onions are translucent and peppers are just starting to soften. Add the cream and milk to the onions and peppers, sauteing on very low heat for about 5 minutes. At this point you just want to infuse the flavor of the peppers and onions into the cream. Turn off and let sit.
Cook the pasta to al dente. Turn the heat up on the peppers, onions, and cream to bring it up to almost a boil. Allow to simmer while the pasta is cooking. Drain pasta and place back in the pot.
Add the cheese and mix well.
Add the peppers, cream and then the bacon. Mix well.
Place in a pasta bowl. Sprinkle with a little cheese. Enjoy!
The perfect ending to a lovely week!