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Penne Alfredo with Bacon and Sundried Tomato- serving bowl
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5 from 10 votes

Penne Alfredo with Bacon and Sun Dried Tomato

A delicious twist on the classic Alfredo. Penne Alfredo with Bacon and Sun Dried Tomato will change your 'go to' quick dinner forever!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4
Calories: 615kcal
Cost: £2 / $2.50


  • Large Frying Pan & Wooden Spoon
  • Large Pot & Colander
  • Sharp Knife & Chopping Board
  • Fine Cheese Grater


  • 10.5oz / 300g Penne Pasta
  • 1 1/4 cups / 300ml Heavy/Double Cream, at room temp
  • 2 tbsp Unsalted Butter
  • 5oz / 150g Streaky Bacon, chopped
  • 1/2 cup / 40g freshly grated Parmesan (plus extra to serve)
  • 3/4 cup / 75g Sun Dried Tomatoes, sliced
  • 1 tsp Garlic, minced
  • 1 handful of Fresh Basil, chopped (save some to sprinkle on top)
  • Salt & Black Pepper, to taste


  • Fry your bacon over medium heat until it begins to crisp. Drain excess fat/oil if there's too much, then add your garlic & sun dried tomatoes and fry for a minute or so longer. Add your Butter and stir until melted.
  • At this point pop your pasta in a pot of salted boiling water and cook until al dente. Retain a cup of starchy pasta water just before draining.
  • Stir in your cream and allow to simmer on a low/medium heat. When it just starts to thicken add in your parmesan, basil and seasoning to taste.
  • Once the sauce has fully thickened add your pasta and toss until coated. Simmer for a few minutes to soak up the sauce, stirring throughout and using your starchy pasta water to thin out if it becomes too thick and gloopy. On the contrary, if the sauce is still too thin just continue to simmer until it wraps itself around the pasta.
  • Serve with and extra sprinkle of parmesan and basil!



a) Salt - Whilst Black Pepper is encouraged, be careful with the Salt seasoning. Bacon, Sun Dried Tomato and Parmesan are all fairly salty ingredients. Taste test throughout to ensure the dish doesn't end up too salty. Still make sure you season the pasta water though!
b) Pasta Water - This dish thickens quite quickly and can become gloopy in a short space of time; adding a few splashes of water will help thin the sauce out again. With the same token however do not feel like you have to add any extra fluid, this is merely preference and in the instructions to collect a cup of water just in case. In all cases make sure the pasta water is seasoned and scooped out just before draining so it's nice and starchy.
c) Leftovers - I have actually had readers tell me that they have reheated this recipe and tastes glorious. However in my experience, with the recipe and most creamy pasta dishes, when it's reheated it ends up very oily. Same great flavours, just none of the original creamy texture. I'll leave leftovers (if there is any) to your best judgement!
d) Readers notes - Although I have never tried myself, it sounds that grilled chicken and spinach are great additions to this recipe!
e) Calories - whole recipe divided by 4 with no extra parmesan to serve.


Calories: 615kcal | Carbohydrates: 30.09g | Protein: 15.66g | Fat: 49.35g | Saturated Fat: 21.441g | Polyunsaturated Fat: 1.786g | Monounsaturated Fat: 10.021g | Trans Fat: 0.233g | Cholesterol: 150mg | Sodium: 398mg | Potassium: 680mg | Fiber: 3g | Sugar: 6.35g | Vitamin A: 3700IU | Vitamin C: 6.6mg | Calcium: 160mg | Iron: 2.7mg