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Holy Smoked Bacon and Mushroom Penne



Bring a large pot of lightly salted water to a boil.
Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes.
In a large skillet over medium heat, 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 a boil.
Allow to simmer over medium heat for about 3 minutes.
Add cooked pasta to the pan, and 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.