Penne Alfredo with Bacon and Sundried Tomato
A delicious twist on the classic Alfredo. Penne Alfredo with Bacon and Sundried Tomato will change your ‘go to’ quick dinner forever.
THE RECIPE
INGREDIENTS
- 10.6 oz (300g) Penne Pasta
- 1 1/4 cups (300ml) Heavy Cream
- 2 tbsp Unsalted Butter
- 5 oz (150g) Streaky Bacon, chopped
- 1/2 cup (50g) Parmesan, grated (save some to sprinkle on top)
- 3/4 cup (75g) Sundried Tomato, sliced
- 1 tsp Garlic, minced
- Handful of Fresh Basil, chopped (save some to sprinkle on top)
- Salt & Cracked Black Pepper, to taste
INSTRUCTIONS
- Pop your pasta in a pot of boiling water and cook until al dente. Retain a cup of starchy pasta water.
- Meanwhile, fry your Bacon over medium heat until it begins to crisp, then add your Tomatoes and fry a little longer until they soften. Drain excess fat/oil if there's too much, add the Garlic and fry for a minute until fragrant, then add the Butter and stir until melted.
- Pour in your Cream and sprinkle in your Basil. Stir to a smooth consistency, leaving to simmer on a low heat. When it just starts to thicken add in your Parmesan.
- Once the sauce has fully thickened (8-10 mins) taste for seasoning, then add in your pasta and toss until coated. Simmer for a few minutes to soak up the sauce, stirring throughout and using your pasta water to thin out if it becomes too thick and gloopy.
- Serve with and extra sprinkle of Parmesan and Basil!
This recipe and image adapted from: www.dontgobaconmyheart.co.uk
