This recipe is one of my absolute favorites. I’ve talked about it before, but there is a feeling I get when I put chopped onions into a sizzling pan of bacon. And really, how can you go wrong with pasta, cheese, and bacon — you know, that kind of basic fantasy.
Total Time
45min
4.8
4 Ratings
Author: Olive and Artisan
Servings:
4
Ingredients
•
2
cups
Penne Pasta
•
5
slices
Bacon
•
1/2
cup
Chopped
Onions
•
2
tsp
Salt
•
1
tsp
Ground Black Pepper
•
1 1/2
cups
Corn
•
1 1/2
cups
Cherry Tomatoes
, halved
•
1
Tbsp
Fresh Thyme
•
1
cup
Cream
•
1
Eggland's Best Classic Egg
•
4
Tbsp
Shredded Parmesan Cheese
Cheese Topping
•
3/4
cup
Shredded Parmesan Cheese
•
1
cup
Shredded Cheddar Cheese
•
as needed
Olive Oil
Cooking Instructions
1.
Cook Penne Pasta (2 cups) according to package directions.
2.
Cut Bacon (5 slices) into small strips and place in a medium-high skillet stirring constantly until crispy.
3.
Add the Onions (1/2 cup), Salt (2 tsp), and Ground Black Pepper (1 tsp) and cook until the onions are transparent.
4.
Add the Corn (1 1/2 cups), Cherry Tomatoes (1 1/2 cups), and Fresh Thyme (1 Tbsp) and stir together. Add the cooked and drained penne pasta, and turn the heat down to low.
5.
In a small bowl, whisk the Cream (1 cup) and Eggland's Best Classic Egg (1) together, and pour over the pasta. Sprinkle in the Shredded Parmesan Cheese (4 Tbsp). Continue to stir over medium heat until the sauce thickens.
6.
Pour pasta into 4 oven-safe bowls, top evenly with Shredded Cheddar Cheese (1 cup) and Shredded Parmesan Cheese (3/4 cup) and drizzle with Olive Oil (as needed). Place under the broiler on low until melted.
7.
Serve immediately and enjoy!
Author's Notes
If you don't have oven-safe bowls or small skillets, you can use one larger cast-iron skillet or another oven-safe pan.
Nutrition Per Serving
CALORIES
791
FAT
48.7 g
PROTEIN
32.0 g
CARBS
58.1 g
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