Pasta with Bacon and Parmesan Cheese

    30 minutes

    Penne pasta is combined with bacon, onion and a little parmesan cheese. It can be used as a side or a light dinner or lunch.

    85 people made this

    Serves: 8 

    • 500g bacon, coarsely diced
    • 1 onion, diced
    • 500g penne pasta
    • 1/4 cup (60ml) olive oil
    • 1/2 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the bacon and onion in a frypan over medium heat then cook and stir until the bacon is crisp and the onion is beginning to brown; about 10 minutes.
    2. While the bacon and onion are cooking fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the penne and return to a boil. Cook the pasta uncovered stirring occasionally until cooked through but is still firm to the bite; about 11 minutes. Drain pasta, transfer to a large serving bowl and stir in the olive oil to coat the pasta.
    3. Drain the bacon oil from the frypan leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese then serve.

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    Reviews in English (73)


    We liked this A LOT! The only thing I think next time is that I will cook the onions seperately from the bacon. They didn't burn or anything, they just got a little darker than I would have liked. I think I will even cook a few cloves of minced garlic w/ the onions too! I added some garlic powder, salt, pepper and parsley for a little extra flavor/color. This was really tasty! Thanks for sharing.  -  18 Mar 2010  (Review from Allrecipes USA and Canada)


    Good as is but next time I might add to cooked penne some seeded cut up tomatoes making it a BPPT(bacon,parm,penne,tom)also a bit of garlic powder.  -  02 Jul 2010  (Review from Allrecipes USA and Canada)


    Really good and super easy. The only thing I added was a drizzle of Balsamic Vinegar. Everyone enjoyed this very much. Thanks!  -  09 Jul 2010  (Review from Allrecipes USA and Canada)