Creamy Pasta with Bacon and Mashed Potatoes

Fry about 200g of bacon until nicely browned and crispy in the pan, using only the rendered fat (without adding oil or butter).

Add one finely minced onion to the fried bacon and sauté until it is well caramelized and sweet.

Boil half a package of penne pasta (or your preferred shape) for the time indicated on the package, adding one teaspoon of salt to the cooking water.

In a blender, place four large potatoes, one cup of milk, half a cup of heavy cream, and 200g of cream cheese.

Blend the cream ingredients in the blender until you obtain a smooth, homogenous mash. Taste and adjust the salt, adding the remaining quantity needed.

Mix the sautéed bacon and onion into the drained, cooked pasta.

Incorporate the blended potato cream into the pasta and bacon mixture, spreading well to coat all the pasta.

Transfer the creamy mixture to an oven-safe baking dish.

Generously cover the surface with 200g of shredded mozzarella cheese.

Sprinkle chopped chives over the cheese before serving.