Step 1

Heat a large cast-iron skillet or Dutch oven over medium heat. Add six strips of diced bacon, sliced onion, and minced garlic and cook, stirring, for 15 minutes or until the onions caramelize and the bacon is crispy. Transfer the mixture, including the bacon fat, to a plate and set aside.

Step 2

To the skillet, add two cups of vegetable stock, a cup of heavy cream, and three diced red potatoes. Increase the heat to medium-high, bring to a gentle boil, and add 8 oz. penne pasta. Cover the pan with a lid and cook until pasta is al dente (about 12 minutes).

Step 3

When all the liquid soaks into the pasta, remove from the heat and stir in the 6 oz. grated Gruyere cheese and the bacon and onion mixture.

Step 4

Sprinkle with chopped fresh parsley and serve with applesauce.