2Fill a large pot with lightly salted water and bring to
a rolling boil over high heat.Once the water is boiling,stir in the penne,and return to a boil.Cook
the pasta uncovered,stirring occasionally,until the
pasta has cooked through,but is still firm to the bite,about 11 minutes.Drain well in a colander set in the sink.
3Place the bacon in a large,deep skillet,and cook
medium-high heat,turning occasionally,until evenly browned,about 10 minutes.Drain the bacon slices on a paper towel-lined plate,and reserve the remaining bacon dripping in a small bowl.Crumble the bacon into a bowl,then mix in the bread crumbs,butter,and chopped parsley,Set aside.
4Heat the olive oil in a skillet over medium heat.Stir in the garlic and carrots;about 5 minutes.Stir in the bacon drippings and flour.Cook and stir for 1 minute,then whisk in the heavy cream and thyme.Continue to cook and stir until reduced by 1/3.Add monterey jack and cheddar cheese,stirring until cheeses have melted.Season with seasoned pepper.Stir in prime rib chunks and penne pasta.Transfer the prime rib-pasta mixture to a 9x13-inch baking dish.Sprinkle with bread crumb mixture.
5Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly,about 25 minutes.