3 slices bacon chopped
2 ounces sharp white cheddar, grated
2 ounces grated mozzarella
4 ounces goat cheese
½ cup plain Greek yogurt (full fat or 2% are best)
2 cups whole wheat elbow pasta
1½ cup frozen peas
Instructions
Cook bacon over medium heat in a skillet until crispy, drain on a paper towel and set aside.
Bring a large pot of water to a boil.
Once boiling, add pasta and cook until al dente (about 6 minutes). Add the peas to the pasta water during the last minute of cooking.
Reserve 1 cup of the pasta water and then drain the peas and pasta into a strainer.
Return the pasta to the pot, add about ¼ cup of the pasta water and all the cheeses and yogurt. Stir until all the cheese melts and coats the pasta evenly. Add more pasta water as needed.
Scoop the pasta into bowls and top with the cooked bacon.

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