Tim’s Creamy Bacon & Zucchini Pasta
Ingredients
- 300 g penne pasta
- 250 g Malibu IGA Short Cut Bacon diced
- 2 medium zucchini sliced into half moons
- 3 cloves garlic crushed
- 300 ml thickened cream
- ¾ cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and cracked black pepper to taste
- 2 tablespoons chopped parsley optional
- Extra parmesan to serve
Instructions
- Bring a large saucepan of salted water to the boil and cook the pasta according to the packet directions until al dente. Reserve ½ cup of the pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the diced bacon and cook for 4–5 minutes until golden and lightly crispy.
- Add the zucchini and cook for a further 3–4 minutes until just tender. Stir through the garlic and cook for another 30 seconds until fragrant.
- Reduce the heat to low and pour in the cream. Stir through the parmesan cheese until melted and the sauce becomes smooth and creamy.
- Add the cooked pasta to the pan along with a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated in the sauce. Season with salt and freshly cracked black pepper to taste.
- Serve immediately with extra parmesan and chopped parsley if desired.
Notes
For extra flavour, add a pinch of cracked black pepper or chilli flakes.
Swap the penne for fettuccine, rigatoni or your favourite pasta.
“A sneaky handful of baby spinach makes this one even better!” 😄 Add baby spinach right at the end (around 60–80g). It wilts into the sauce, adds colour, makes the dish look more vibrant
Serve with warm crusty bread or a fresh garden salad for an easy family meal.