-
1
Preheat an oven to 350 degrees F (175 degrees C).
-
2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
-
3
Once the water is boiling, stir in the penne, and return to a boil.
-
4
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
-
5
Drain well in a colander set in the sink.
-
6
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
-
7
Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl.
-
8
Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley.
-
9
Set aside.
-
10
Heat the olive oil in a skillet over medium heat.
-
11
Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
-
12
Stir in the bacon drippings and flour.
-
13
Cook and stir for 1 minute, then whisk in the heavy cream and thyme.
-
14
Continue to cook and stir until reduced by 1/3.
-
15
Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted.
-
16
Season with salt and pepper.
-
17
Stir in the penne pasta.
-
18
Transfer the pasta mixture to a 9x13-inch baking dish.
-
19
Sprinkle with the bread crumb mixture.
-
20
Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.
