A delicious twist on the classic alfredo. Super easy and ridiculously tasty!
12 people made this
200g penne pasta
150g streaky bacon, chopped
50g sun-dried tomatoes, sliced
1 teaspoon garlic, minced
300ml double cream
50g Parmesan cheese, grated
1 handful fresh basil, roughly chopped
cracked black pepper, to taste
Method Prep:5min › Cook:15min › Ready in:20min
Pop your pasta in a pot of unsalted boiling water and cook until al dente. (The bacon, sun-dried tomatoes and Parmesan should provide enough saltiness.)
Meanwhile, fry your bacon on 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 or so longer, then add the butter and stir. Pour in your cream and Parmesan, then sprinkle in your basil. Stir to a smooth consistency and leave to simmer on a low heat.
Add your pasta in with the sauce and toss until coated. Simmer for 5 minutes to soak up the sauce, stirring throughout. Add some black pepper to preference and serve with a basil bow on top.