In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
Add the garlic to the bacon grease and cook for 30 seconds, stirring constantly. Add the pasta, chicken broth, water, salt, and pepper. Bring to a boil and reduce heat.
Simmer the pasta for 15 minutes, or until the pasta is is just tender and toothsome.
Stir in the peas, heavy cream, ½ of the cooked bacon, and parmesan cheese. Cook and stir for 2 minutes, or until the sauce is heated through and cheese has melted. Garnish with remaining bacon.
Video
Notes
Tips and Substitutions
I highly recommend that dried Parmesan is not substituted for fresh Parmesan. Dried will give the sauce a graininess
Substitute half and half or whole milk for the heavy cream
Substitute penne or ziti pasta for the Rigatoni
Add cooked chicken or shrimp to the pasta for a protein boost