Saturday, February 07, 2015


serves four

500 grams (~1 lb) penne pasta

1 tablespoon vegetable oil

12 rashers smoked streaky bacon, chopped

1 onion, chopped

1 large garlic clove, crushed

1 small head broccoli, broken into small florets

150ml (~6 oz.) vegetable stock, hot

142ml (~5 oz.) carton single cream

250 grams (~1/2 lb) cooked, peeled large prawns (thaw if frozen)

Bring a large pan of water to the boil. Add the pasta and a good pinch of salt. Cook according to the packet instructions, then drain and return to the pan.

Meanwhile, heat the oil in a frying pan over a high heat. Add the bacon and cook for 5 minutes, until golden and crisp, then remove and set aside. Reduce the heat to medium. Add the onion and cook, stirring, for 5 minutes, then stir in the garlic, return the bacon to the pan and add the broccoli florets and stock. Bring to the boil, cover with a lid or baking tray and simmer for 5 minutes.

Stir the cream and prawns into the sauce and heat through for 2-3 minutes, until just simmering – don’t overheat. Season, then stir into the pasta and gently mix it all together. Divide between bowls to serve. 

bacon recipe source: delicious. (@deliciousmag), August 2005

No comments: