Best Bacon Swiss Penne Recipes

PENNE CARBONARA WITH BACON

Steps:

• Boil your noodles, drain them al dente.
• In a large skillet add in bacon, onion, butter and garlic. Let cook 5 minutes until onions are translucent and bacon has been heated back up. Turn the stove OFF.
• In a small bowl mix eggs together with milk and cheese.
• Add the cheese mixture to your hot skillet. The cheese will begin to melt and the eggs/milk mixture will create a nice yummy sauce.
• Once the cheese has melted add in the parsley and stir.

CHEESY BACON PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.

PENNE PASTA WITH SPINACH AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot 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.
• Drain the bacon grease from the skillet, 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, and serve.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
• translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
• teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
• simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
• Drain.
• Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
• If the sauce seems too thick, add some of the reserved pasta-cooking water.