About this recipe:When I was in university, I created this delicious pasta dish using my favourite cheap ingredients: bacon, button mushrooms and garlic.
1 (500g) packet penne pasta
1 tablespoon extra virgin olive oil, divided
175g (6 oz) smoked bacon, chopped
1 (200g) punnet mushrooms, sliced
8 cloves garlic, minced
750ml (1 1/4 pints) chicken stock
salt and freshly ground black pepper to taste
50g (2 oz) freshly grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Cook penne according to packet instructions; drain.
In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
Used different ingredients.
I started by frying a red onion and then added the bacon cooked for 5 mins then added the garlic and mushrooms, cooked these for about 3 mins. I then added the wine and reduced, then added the chicken stock. I finished off by adding half a tub of low fat onion and chive soft cheese to make a low fat creamy sauce. Yum! - 06 May 2010