Green Beans in Creamy Parmesan Sauce with Bacon

Step 1: Place the bacon in a cold skillet, then turn the stove to high.

Tip: Starting in a cold skillet helps render the bacon fat.

Step 2: Cook the bacon for 2 to 3 minutes, until golden. Remove it with a slotted spoon.

Step 3: Discard excess bacon fat, leaving about 1 1/2 tablespoons in the skillet. If there is not enough, add a dab of butter or olive oil.

Step 4: Add the garlic and stir for 10 to 15 seconds, until light golden.

Step 5: Add the green beans and stir to coat them in the garlicky bacon fat.

Step 6: Add the stock, stir, and bring to a simmer. Cover with a lid and cook for 3 minutes, stirring now and then so the beans cook evenly. Cook until they are tender-crisp, still bright green, and almost done to your liking; they will cook more. Some liquid should remain, though it is fine if it has cooked off.

Step 7: Add the cream, Parmesan, and pepper. Stir and bring to a simmer, then lower the heat to medium-low. Simmer gently for 2 minutes, until the cream reduces and thickens. For a thicker sauce that coats the beans, reduce it for another minute.

Step 8: Taste and add salt if needed.

Step 9: Transfer the beans to a serving bowl and sprinkle with the cooked bacon and extra Parmesan, if desired.