4 cups (1 quart) heavy cream
3 tbsp. fresh Rosemary, chopped
2 tsp salt
2 tsp of cracked pepper
1/2 lb Applewood smoked bacon,
diced & drained
1 lb of penne pasta.
6 oz Gruyère, Mozzarella, Aged White
Cheddar & Habanero Cheddar for heat
1/2 cup cannabutter
Cook pasta according to package directions, then drain, reserve 3 tsp pasta water for flavor Pre-heat oven to 350 degrees. Add heavy cream and Rosemary into pan and bring to a simmer. Add salt and pepper while it simmers. Bring to a boil until reduced to half. Add bacon. In a bowl mix cooked with cannabutter. Once melted place the pasta in cream mixture. Add cheeses and stir till fully melted. Place in oven until top layer of cheese is golden brown. Garnish with chopped chives. Enjoy.