Crispy, smoky bacon adds a deliciously rich flavour to this pasta. We've also added sour cream for a creamy and tangy kick!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Pine Nuts(ContainsTree nuts)
Vegetable Broth Concentrate
Salt and Pepper*
In Step 5, the residual heat from the pan heats the garlic. This technique reduces the chance of burning the garlic!
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat and transfer pine nuts to a plate. Set aside.
To boiling water, add penne. Cook, stirring occasionally, until tender, 10-12 min.
Meanwhile, peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. (NOTE: To easily cut your bacon, use kitchen shears to carefully cut into strips!)
Heat the same pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 8-10 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer crispy bacon to a paper towel-lined plate. Remove pan from heat, then carefully discard all but 1 tbsp bacon fat. When penne is tender, reserve 1 cup pasta water, then drain.
Return the same pan with bacon fat to heat. Add garlic and stir often, until fragrant, 30-45 sec. Remove pan from heat. Add sour cream, broth concentrates, reserved pasta water and 1/4 cup Parmesan. Whisk together until smooth. Add penne and peas. Stir together, until peas are warmed through and sauce coats penne. Season with salt and pepper.
Divide penne between plates. Sprinkle over crispy bacon, pine nuts and 1 tbsp Parmesan per plate.