Penne with Bacon
- 11 ozs Fresh Egg Penne
- 4 ozs Black Olives, Halved
- 10 Bacon Medallions
- 1 Broccoli
- 1 1/8 ozs Cream
- 2 tbsps Fresh Lemon Juice
- 2 Cloves of Garlic, Thinly Sliced
- 1 tbsp Olive Oil
- 1/2 Bunch Leaf Parsley, Chopped
- 2 tbsps Parmesan Shavings
- Sea Salt and Freshly Ground Pepper
1. Preheat the oven to 200°C (180°C fan assisted).
2. Place the bacon on a baking tray, cook in the oven for 15 - 20 minutes until golden - brown and crispy on the edges. Remove from the oven and cut into smaller chunks.
3. Cook the penne according to the instruction on the packet.
4. Heat the oil with garlic in a large, deep frying pan, sauté for 2 - 3 minutes.
5. Add the broccoli florets cut into small pieces, pour in the cream and add the lemon juice. Simmer for 8 - 10 minutes, until broccolis are soft but still al-dente.
6. Add the bacon and olives, mix well, season to taste with sea salt and pepper. Cook for 2 more minutes.
7. Add the drained pasta to the pan and mix well, cook for 2 - 3 more minutes until pasta is hot.
8. Transfer into serving plates, sprinkle with parsley and parmesan. Serve