2 Liters of Water
4 Medium Potatoes
1 Teaspoon of Salt
150g of Bacon
1 Small Onion
250g of Penne Pasta
½ Pack of Table Cream
½ Cup of Brazilian Cream Cheese
1 Cup of the Cooking Water from the Potatoes (240ml Cup)
1 Teaspoon of Chimichurri
6 Slices of Mozzarella Cheese
+50g of Fried Bacon Cubes
Parsley to Taste
In a saucepan filled with boiling water, add the potatoes sliced into smaller pieces, add the salt and let them cook for 25 minutes.
Meanwhile, in a large skillet over medium-low heat, add the bacon bits and let them fry until golden brown.
Once you’ve done that, add the onion chopped into small cubes and fry until golden brown.
Remove from the heat and set aside.
Once the potatoes have cooked through, remove them from the saucepan and set aside.
In the same saucepan, add the penne pasta and let it cook for 6 minutes.
In a blender, add the cooked potatoes, the table cream, the Brazilian cream cheese and the cooking water from the potatoes, blend all the ingredients together until combined.
After that, transfer this creamy sauce to the skillet with the bacon bits, add one pinch of salt, the chimichurri and stir until incorporated.
Add all the cooked pasta and stir once again.
Place the mozzarella slices all over the pasta and let it all cook until the cheese has fully melted.
Finish by adding the fried bacon cubes and parsley to taste.