Wednesday, March 9, 2011
Bacon Parmesan Penne
I know what you are thinking:
I somehow managed to combine three of my all time favorite things in to one dish...
Now all it needs is some leeks and then it would be perfect...
Oh boy... That would be awesome. I am definitely doing that next time.
Okay anyway, Bacon Parmesan Penne. This is a delicious recipe that I borrowed from The Pioneer Woman's website. Except I tweaked it a bit... you know, for the sake of the art, man.
Well anyway, I am pretty sure I stumbled on to something amazing. And I am pretty sure you will agree.
Bacon Parmesan Penne
1 lb bacon, fry it up, chop it up, set it aside
crushed red pepper flakes
1 lb penne
1 tsp minced garlic
1/2 block cream cheese, (4 oz)
1 cup heavy cream
1/2 cup parmesan (the kind in a can)
freshly ground white pepper (or black if you just don't have it)
1 small carton grape tomatoes (maybe it's a lb? I don't know!)
Ok so you have your fried and chopped bacon draining on a paper towel. Sprinkle the bacon with some red pepper flakes... NOT TOO MUCH! Literally a pinch or less.
Bring a large pot of salted water to a boil and cook your pasta according to the directions on the package.
Line a cookie sheet with foil. Drizzle it with olive oil and spread it around (or spray the sheet with cooking spray) and dump your tomatoes onto it. Pop in the oven to broil for about 5-10 minutes, or until they get nice and roasted and pop open. Yum! If you are in a hurry or using the oven for something else, you can dump them into a microwave safe baking dish (greased, of course) and pop them in the microwave on high for about 3-4 minutes. When they pop open, they are done. Set these aside... Maybe next to your bacon? They can hang out together.
Meanwhile, put your garlic into another large pot with a tad bit of olive oil and cook over medium heat until fragrant. Then add the cream cheese and the cream and cook, stirring frequently, until the cream cheese is melted. Then add the Parmesan and white pepper. Stir until it makes a creamy sauce. Remove from heat.
Beat your eggs in a small bowl (I used a 2 cup measuring cup). Add a large spoonful of the hot sauce mixture and mix well. The point of this is to raise the temperature of the eggs without cooking them, that way when they hit the hot sauce mixture they won't turn in to egg drop soup. Because in this recipe, that would be yucky.
Okay so keep adding spoonfuls of the sauce until you can feel the side of the cup or bowl and it isn't super cold. I probably added a total of 3/4 cup. Now carefully whisk this in to your sauce.
Now dump in your cooked drained pasta, your bacon, and your roasted tomatoes and toss... Gently!! You don't want to end up with pasta all over your cook top!
Sprinkle with plenty of Parmesan cheese. We used fresh grated (not the can.. the real stuff!) But the can stuff works great too.
Wasn't that an easy and impressive dinner?
Oh and did I mention that it makes enough to serve an army? Yeah... it's definitely not just a two person recipe. In fact, if you are just cooking for two, I recommend dividing the entire recipe in half.
It does make terrific leftovers though. I even mixed in a squirt of Tuscan Italian salad dressing to mine today to "change" the flavor a bit. I bet a spoonful of pesto would make a nice change as well. Or you can just enjoy it for the honest deliciousness of the original... It's just that good!
:) Happy eating!