Preheat oven to 400 degrees.

Prep the onions, garlic, red bell pepper, and grate the cheese.

Line a cookie sheet with aluminum foil, place the bacon in a single row then cover with parchment paper.

Place the cookie on the center rack of the oven and set a timer for 15-20 minutes.

Fill a stock pot with tepid or hot water then place the pot over med-high heat and add a pinch of sea salt. When the water begins to boil add the penne pasta and give it a couple of stirs. Cook the pasta until it is al dente, about 12 minutes.

Place a skillet over med-high heat and add a single tablespoon of extra virgin olive oil, when the oil is hot add the minced onion and garlic and sauté until the onion become translucent, add the red bell peppers and cook for an additional three minutes.

Add the Alfredo sauce, cream of mushroom of soup, and heavy cream (or whole, 2%, or skim milk), stir until the mixture is smooth and creamy. Finish with two tablespoons of unsalted sweet cream butter.

Take the bacon out of the oven and place the strips on a plate lined with paper towel to remove any excess grease. Set the bacon aside for later.

Remove the pasta from the stove top and drain using a colander, shake off any excess water and little by little add the pasta to the sauce mixture.

Continue to stir in the pasta until the pasta is evenly coated. Spoon the pasta into serving bowls or plates and top with bacon and Parmigiano-Reggiano or Grana Padano cheese.

Serve.