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 if there’s too much, add the Garlic and fry for a minute until fragrant, then add the Butter and stir until melted.
- Visit Penne Alfredo with Bacon and Sundried Tomato @ dontgobaconmyheart.co.uk for full method.