Enjoy this rich pasta alfredo, with gems of bacon dotted throughout and packed with cream and Italian-style hard cheese. Served with a green salad for freshness and flaked almonds for texture.
Easy Bacon Alfredo
Easy Bacon Alfredo
with almonds & green leaves
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Chicken
- Chicken Stock
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU Provençal Rub
- Streaky Pork Bacon
- Whole Wheat Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ONE-POT PASTA
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 1 minute (shifting constantly). Add 300ml of boiling water, the stock, the cream, and seasoning. Mix until fully combined. Bring up to a boil and add the penne. Cook until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
MAKIN’ THE BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
ALMOST THERE!
When the pasta is done, add the chopped bacon, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil, ½ the almonds, and seasoning.
BACON ALFREDO MAGIC
Plate up a heaping helping of the creamy bacon alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Chicken Stock - 5ml
Fresh Cream - 50ml
Whole Wheat Penne Pasta - 125g
Streaky Pork Bacon - 4 strips
Grated Italian-style Hard Cheese - 30ml
Green Leaves - 20g
Almonds - 10g
Fresh Parsley - 3g
ONE-POT PASTA
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 1 minute (shifting constantly). Add 600ml of boiling water, the stock, the cream, and seasoning. Mix until fully combined. Bring up to a boil and add the penne. Cook until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
MAKIN’ THE BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
ALMOST THERE!
When the pasta is done, add the chopped bacon, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil, ½ the almonds, and seasoning.
BACON ALFREDO MAGIC
Plate up a heaping helping of the creamy bacon alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Clove - 1
NOMU Provençal Rub - 20ml
Chicken Stock - 10ml
Fresh Cream - 100ml
Whole Wheat Penne Pasta - 250g
Streaky Pork Bacon - 8 strips
Grated Italian-style Hard Cheese - 60ml
Green Leaves - 40g
Almonds - 20g
Fresh Parsley - 5g
ONE-POT PASTA
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 1 minute (shifting constantly). Add 900ml of boiling water, the stock, the cream, and seasoning. Mix until fully combined. Bring up to a boil and add the penne. Cook until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
MAKIN’ THE BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
ALMOST THERE!
When the pasta is done, add the chopped bacon, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil, ½ the almonds, and seasoning.
BACON ALFREDO MAGIC
Plate up a heaping helping of the creamy bacon alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Cloves - 2
NOMU Provençal Rub - 30ml
Chicken Stock - 15ml
Fresh Cream - 150ml
Whole Wheat Penne Pasta - 375g
Streaky Pork Bacon - 12 strips
Grated Italian-style Hard Cheese - 90ml
Green Leaves - 60g
Almonds - 30g
Fresh Parsley - 8g
ONE-POT PASTA
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 1 minute (shifting constantly). Add 1,2L of boiling water, the stock, the cream, and seasoning. Mix until fully combined. Bring up to a boil and add the penne. Cook until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
MAKIN’ THE BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
ALMOST THERE!
When the pasta is done, add the chopped bacon, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil, ½ the almonds, and seasoning.
BACON ALFREDO MAGIC
Plate up a heaping helping of the creamy bacon alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Cloves - 2
NOMU Provençal Rub - 40ml
Chicken Stock - 20ml
Fresh Cream - 200ml
Whole Wheat Penne Pasta - 500g
Streaky Pork Bacon - 16 strips
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 80g
Almonds - 40g
Fresh Parsley - 10g
Woolies Products in this dish
