The manufacturing process is really easy, you simply require to comply with the techniques that we have actually composed on this page. The following are the phases of how to prepare 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 – Hungry now
Sometimes your belly just calls for the simple things in life. The simply gorgeously, creamy and flavoursome things that is. Pasta alfredo is one of those dishes that you won’t see being made the same way twice; an ambassador of variation if you will. For me? I like a Penne with some very ‘non classic’ additions. Italians, forgive me.
The other fantastic thing about this recipe is the definition of a quick dinner. You know, there really is nothing worse than getting back from work and having to slave away in the kitchen when you don’t have the energy. On average it takes me around 20-25 mins to knock up this dish from start to finish, prep included. The perfect dinner to add to your meal rotations.
- 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
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.
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