Penne with bacon and broccolini

    23 minutes

    A simple, delicious dinner. You could use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.

    139 people made this

    Serves: 8 

    • 1 packet (500g) penne
    • 6 bacon rashers
    • 1 bunch broccolini, cut into small pieces
    • 4 cloves garlic, minced
    • salt and pepper to taste
    • 1/3 cup freshly grated Parmesan cheese

    Preparation:8min  ›  Cook:15min  ›  Ready in:23min 

    1. Bring a large pot of lightly salted water to a boil. Add the penne and cook until tender, about 8 minutes. Drain.
    2. Meanwhile, place the bacon in a large frypan over medium heat. Turn frequently to cook until browned and crisp. Remove the rashers and drain on paper towels.
    3. Add half of the garlic to the bacon fat, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the frypan, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve.

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    Reviews in English (113)


    So yum and so simple, I used finely cut sundries tomatoes too!  -  22 Feb 2012


    Tasty, but a little dry. I think if you added some grape tomatoes sliced in half it would add a little more liquid and a slightly different flavor that would push it over the edge to great. I'll definitely try it again with that addition. Thanks for the recipe! ETA: I made this again and added tomatoes. Really perfect. Also, I've made it once with broccoli and once with broccolini. My vote is that the broccolini is fine, but don't bother going out of your way if you can't easily find it. The broccoli was also quite good. With tomatoes added, I'd consider this a 5 star recipe.  -  12 Jan 2008  (Review from Allrecipes USA and Canada)


    This recipe is amazing! I susbstituted turkey bacon for the regular to decrease the fat, and I prefer the bacon crispier. I added 1T. of extra virgin olive oit to the skillet once the pasta was tossed. I didn't have broccolini, but using broccoli florets was just fine. I think fresh garlic is the taste key here- although jarred is more convenient, the fresh gives the dish the needed zing. I make this weekly now- wonderful!  -  18 Aug 2006  (Review from Allrecipes USA and Canada)