Quick Four Cheese Pasta With Bacon and Peas

Adjust oven rack to upper-middle position and heat oven to 500 degrees.

Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.

Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.

Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.

Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.

Sprinkle with the remaining shredded cheese.

Bake until cheese is melted, about 5 minutes. Serve.