Ingredients:
1 lb. fully cooked bacon
1 lb. Carrots
1 (16 oz.) package of small shell or orecchiette pasta
1/2 cup freshly grated parmesan cheese
salt, pepper
2 cloves garlic, minced
Directions:
Cook the bacon until nice and crispy. (In a 425 degree oven or convection oven for approx. 20-25 minutes) Place on paper towels to absorb grease and cool. Once cool, crumble into small pieces.
Peel and cut the carrots into 2 inch pieces. Add to a large pot of salted boiling water. Cook for 12-15 minutes or until softened.
While the carrots are cooking, cook the pasta until al dente. Reserve 1 cup of the pasta cooking liquid.
To a blender or food processor add the cooked carrots, the reserved 1 cup of pasta water, parmesan cheese, garlic, salt and pepper. Blend until smooth.
Drain the pasta and return to pot adding the carrot sauce. Add the bacon and mix until well combined.
Top with more parmesan cheese if desired and serve.
