Recipe for amazing Bacon, Chilli and Garlic Penne
400g penne pasta
250g bacon – slice into strips
2 cloves garlic – crush, peel and slice finely
1 fresh chilli – de-seed and slice
1 lemon – halve and juice
1 tbsp fresh parsley – chop coarsely
50g Parmesan cheese – grate finely
olive oil (from your pantry)
salt and pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.
Put a pan on medium to high heat and dry fry the bacon for 3 to 4 minutes until beginning to crisp. Add a little olive oil, garlic and chillies and pan fry for about 5 minutes. Add a little more olive oil and the lemon juice and season to taste. Now add the penne, parsley and Parmesan (keeping a little aside for the garnish). Toss well
To serve, divide the pasta between the plates or bowls and sprinkle the remaining parmesan on top
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.