- 12 ounces uncooked egg noodles
- 8 bacon slices, cut into 1-inch pieces
- 2 cups half-and-half
- 3 garlic cloves, chopped
- 1 cup grated Parmesan cheese, divided
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Cook egg noodles according to package directions; drain and keep warm in a serving bowl.
Meanwhile, in a large nonstick skillet over medium-high heat, cook bacon until crisp, 8 to10 minutes. Drain on a paper towel lined plate.
In the same skillet, over a medium heat, heat half-and-half with the garlic until bubbles form around edges. Whisk in 3/4 cup cheese, salt and pepper just until it starts to thicken. Stir in bacon, peas and the parsley, and cook over low heat 5 minutes, stirring occasionally.
Pour over noodles and toss until evenly coated. Sprinkle with remaining Parmesan cheese. Serve immediately.
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