Prep the aromatics and bacon

• Mince the garlic.
• Dice the red onion.
• Cut the bacon into pieces with kitchen scissors straight into the pan.

Boil the pasta

• Bring a pot of water to a boil and salt it.
• Add the penne and cook until al dente.
• Drain, keeping a little pasta water in the bottom of the pot to help bind the sauce.

Fry the bacon

• Fry the bacon in a pan until nice and crispy.
• Remove the bacon and leave the grease in the pan.

Shred the cheese and drain the beans

• Shred the mozzarella.
• Open the can of green beans and drain them.

Soften the garlic and onion

• Add the garlic and onion to the pan with the bacon grease.
• Cook until the onions are translucent.

Build the gravy

• Stir in the flour and the chicken bouillon powder.
• Add the water a little at a time, stirring to make the sauce.
• Add the drained pasta straight into the pan.

Add milk, beans and cheese

• Pour in the milk.
• Add the green beans.
• Season with salt, pepper and garlic powder, then add the mozzarella.

Thicken the sauce

• Let everything cook down until the sauce thickens and gets nice and creamy.

Finish and serve

• Stir in the parmesan.
• Add the crispy bacon in the last minute so it stays crispy.
• Serve hot.