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Eckert’s Penne Pasta with Bacon and Cream

Brought over from my mindless-chit-chat blog

Me and my sister and our hubbys went to Eckert’s for a cooking class awhile back. And while some things were good and some just okay, we did walk out with this recipe that was just plain awesome. When they were preparing it was didn’t really think I would like it but I tasted it anyway and I am so glad I didn’t give into my stubborn “I wont like it” attitude.Try it! Sorry it is not a healthy recipe – lol.

15 slices (thick sliced) bacon, smoke house cured
1(8 o.z) package sliced fresh mushrooms
1/2 pound blanched green beans
2 garlic cloves, minced
16 o.z. penne pasta, cooked( Reserve 2 cups pasta water)
4 green onions
1 cup freshly grated Pamigiano-Reggiano
2 cups heavy whipping cream, slightly warm
1/2 tsp freshly ground pepper

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tbsp drippings in skillet. Coarsely crumble bacon. Set aside. Saute sliced mushrooms, green beans and garlic in reserved drippings 3-5 minutes or until tender. In a 5-6 qt saute pan stir in cooked pasta, reserved water, whipping cream and ground pepper; simmer over medium-low heat, stiring often, until sauce is thickened. Stir in bacon and green onions. Serve hot. Delish!