eggless carbonara

• 2-1/2 cups uncooked farfalle or any shaped pasta 
• 8 bacon strips, diced
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon minced garlic
• 1/2 teaspoon salt, optional
• 1/3 cup grated Parmesan cheese
• steamed broccoli or sauteed mushrooms (optional)

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. 
• Add the cream, butter, garlic and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain pasta; add to cream mixture. Stir in the bacon, mushrooms and broccoli if using, and cheese; heat through. Remove from the heat.