Cook penne pasta according to packet instructions. Drain and set aside.
Meanwhile, in a large frying pan heat the oil over medium heat then cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
Pour in the chicken stock and bring to the boil. Allow to simmer over medium heat for about 3 minutes.
Add cooked penne to the pan, then stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates and top with Parmesan cheese.
Good base recipe. But after reading the reivews about reduction and soggy bacon, I took the ingredients and did my own thing. Here's what I did: Crisped the bacon in a pan and removed. Dumped all but a Tbs of grease and fried mushrooms in pan for a minute. Added 1/4 cup of chicken stock and scraped up the bacon bits. Added broccoli* and garlic* and covered to steam veggies. Added very al dente pasta to pan and 1/2 cup more chicken stock. Reduced by half and finished w/ a dash of cream and some parmesan. Then I sprinkled the bacon on top and served with more parmesan. Soooo good. - 29 Sep 2008
I made this for my partner & I and she declared I could add it to her favourites list. The only adjustment I made was to use Macaroni instead of Penne because I had run out. Delicious. - 12 Apr 2010
I was pleasantly surprised by this dish. I thought it might be a bit bland it wasn't. After reading the reviews I removed bacon and mushroom from the pan before adding the stock and used less of the stock, when the stock had reduced I put the bacon and mushrooms back and let it warm through. When serving I sprinkled a small amount of parmesan on top. My husband pulled faces when I told him what I was making but he enjoyed it more than I did and I liked it. Thanks - 29 Sep 2008