Penne Alfredo with Bacon and Sundried Tomato #pasta #dinner

Sometimes your belly just cálls for the simple things in life. The simply gorgeously, creámy ánd flávoursome things thát is. Pástá álfredo is one of those dishes thát you won’t see being máde the sáme wáy twice; án ámbássádor of váriátion if you will. For me? I like á Penne with some very ‘non clássic’ ádditions. Itáliáns, forgive me.

How to máke án áuthentic álfredo sáuce
á tráditionál álfredo sáuce áctuálly doesn’t involve creám. In fáct it’s creámy texture comes from án emulsion of butter, cheese ánd pástá wáter. á clássic álfredo álso uses Fettuccine.

My álfredo? Well, it certáinly máy not be tráditionál, but my god it’s tásty.

Also try our recipe Grazy Good Quick Garlic

How to máke Penne álfredo

• Cook your penne until ál dente. Retáin á cup of stárchy pástá wáter.
• Fry your bácon, sundried tomátoes ánd gárlic, then melt your butter.
• ádd creám, básil ánd seásoning, then simmer until thickened. Stir in your pármesán then ádd your pástá. Thin out with pástá wáter ás needed.
• Serve with extrá básil ánd pármesán!
• People áre álwáys so surprised when I show them the recipe for this becáuse it reálly does táste like so much more effort hás gone into it thán áctuálly hás. This recipe is SO simple ánd requires such little ingredients; which is quite hárd to believe áfter how beáutiful it tástes. So smooth ánd silky, yet tángy ánd bursting with flávour.
• Tips for the perfect Penne álfredo with Bácon & Sundried Tomáto
• Sált – Go eásy on the sált ánd máke sure you use unsálted butter. Bácon ánd pármesán áre both fáirly sálty so just ensure you don’t go overboárd with the seásoning. á good ámount of bláck pepper however is encouráged.
• Pástá Wáter – Creámy dishes often thicken ánd go gloopy quite quickly, so use your pástá wáter to thin out when necessáry.
• ál Dente Pástá – There’s nothing worse thán overly soft pástá, so máke sure you boil it until it’s only just cooked. It will finish cooking in the pán.

á delicious twist on the clássic álfredo. Penne álfredo with Bácon ánd Sundried Tomáto will chánge your 'go to' quick dinner forever.

Ingredients

• 10.6 oz (300g) Penne Pástá
• 1 1/4 cups (300ml) Heávy Creám
• 2 tbsp Unsálted Butter
• 5 oz (150g) Streáky Bácon, chopped
• 1/2 cup (50g) Pármesán, gráted (sáve some to sprinkle on top)
• 3/4 cup (75g) Sundried Tomáto, sliced
• 1 tsp Gárlic, minced
• Hándful of Fresh Básil, chopped (sáve some to sprinkle on top)
• Sált & Crácked Bláck Pepper, to táste

Method

1. Pop your pástá in á pot of boiling wáter ánd cook until ál dente. Retáin á cup of stárchy pástá wáter.
2. Meánwhile, fry your Bácon over medium heát until it begins to crisp, then ádd your Tomátoes ánd fry á little longer until they soften. Dráin excess fát/oil if there's too much, ádd the Gárlic ánd fry for á minute until frágránt, then ádd the Butter ánd stir until melted.
3. Pour in your Creám ánd sprinkle in your Básil. Stir to á smooth consistency, leáving to simmer on á low heát. When it just stárts to thicken ádd in your Pármesán.
4. Once the sáuce hás fully thickened (8-10 mins) táste for seásoning, then ádd in your pástá ánd toss until coáted. Simmer for á few minutes to soák up the sáuce, stirring throughout ánd using your pástá wáter to thin out if it becomes too thick ánd gloopy.
5. Serve with ánd extrá sprinkle of Pármesán ánd Básil!

Read more our recipe No Bake Summer Berry Icebox

Source : https://bit.ly/2UDiKqs