Cheese, bacon, AND vegetables? We really can have it all.
1 cup grated Parmigiano-Reggiano, plus extra for servingIn a large, straight-sided sauté pan or Dutch oven, cook bacon over medium-low heat, turning occasionally, until meaty parts are crisp and fatty parts are tender, 8 to 10 minutes. Using tongs, transfer bacon to a cutting board and reserve rendered bacon fat in the pan. Cut bacon crosswise into 3/4-inch pieces; set aside.Return pan to stovetop and increase heat to medium-high.
Add cream, bring to a simmer, and cook until mixture is slightly thickened, about 2 minutes.Transfer mixture to a blender and blend on high speed until smooth and emulsified, about 1 minute. Season lightly with salt. Wipe out sauté pan and transfer blended sauce back to the pan, passing through a fine-mesh strainer if desired. Warm sauce over low heat, occasionally scraping down the sides of the pan to prevent skin from forming.
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