A delicious twist on the classic Alfredo. Penne Alfredo with Bacon and Sundried Tomato will change your ‘go to’ quick dinner forever..
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 classic penne with some very ‘non classic’ additions.
Alfredo sauce is traditionally made using butter and parmesan, but in more recent times has taken on a far more creamier character.
If you hadn’t already guessed from this recipe, or by the fact that 90% of my recipes start with the word ‘creamy’ I’m definitely one for having my pasta drowning in a creamy sauce.
But this particular recipe has a far more complex flavour than just ‘creamy’. By adding in some crispy bacon, some gorgeously rich sundried tomatoes, a blast of garlic and a sprinkle of fresh basil, you end up with something that’s truly bursting with flavour.
So forget what you knew about penne alfredo and follow me on a journey of deliciousness!
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.