6 slice bacon
1 c bread crumbs
1/4 c butter, melted
2 Tbsp chopped fresh parsley
3 Tbsp olive oil
6 clove garlic, finely chopped
3 medium carrots, finely chopped
2 Tbsp all-purpose flour
4 c heavy cream
1 tsp chopped fresh thyme
1 c shredded Monterey Jack cheese
2 c shredded sharp cheddar cheese
1/2 tsp black pepper
3 c cooked leftover prime rib chunks
Preheat oven to 350 degrees F. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne. Return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well. Place the bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer the bacon slices to a paper towel-lined plate. Reserve the remaining drippings in a small bowl. Crumble the bacon and add to another small bowl. Add in the bread crumbs, butter, and chopped parsley. Mix and set aside. Wipe out the skillet, add the olive oil, and heat over medium heat. Stir in the garlic and carrots and saute about 5 minutes. Stir in the bacon drippings and flour. Cook while stirring about 1 minute. Whisk in the heavy cream and thyme. Continue to cook while stirring until reduced by 1/3. Add the cheeses and stir until melted. Season with pepper.