serves 4-6

1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

Originally posted 2013-03-09 01:03:00. Republished by Blog Post Promoter


serves two

1 can (3.75 oz) sardines in oil, drained and flaked
4 oz dry whole grain penne
1 tablespoon olive oil
2 slices center cut bacon
1/2 cup sliced orange bell pepper
1/4 yellow onion, thinly sliced
3/4 cup grape tomatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
pinch cayenne pepper

Prepare penne according to directions. In a large skillet over medium-high heat, cook bacon in olive oil until cooked through, about 6 minutes. Remove bacon, leaving oil in pan. Chop bacon and set aside. Sauté the bell pepper, onion, and tomatoes in the oiled pan until tender, about 5 minutes. Sprinkle with pepper, salt, and cayenne. Remove from heat and add sardines, bacon, and pasta, tossing gently to mix all ingredients.

bacon recipe courtesy of: Bumble Bee Foods, LLC, PO Box 85362, San Diego, CA 92186


1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier’s Chow, FamilyCookbookProject.com


1 pound penne pasta
2 cups chopped broccoli (about 2 heads)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste
grilled chicken (optional)
Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.

bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011