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Meyer Lemon Bacon Penne Pasta
I'm Italian and every Sunday night I would go to my Grandmother's house for traditional Italian Sunday dinner. I can still smell the scent as I walked in the door of her beautiful beach house in Montara, California. Fresh bread baking in the oven, pancetta sizzling in the frying pan, and the soft scent of chocolate shavings still out on the counter from her amazing Tiramisu. I grew up on pasta, pasta, and well you guessed it, more pasta! Of all of the things I love, coffee, running, weight lifting and rock climbing, pasta is at the top of that list. Fall is practically here and everyone need's a good, go-to pasta recipe for those nights when cooking tons of food seems daunting. This delicious pasta dish has everything you need for a cozy, fall night by pumpkin spice candles and a good Netflix show. So get your spatulas ready, because I've got the perfect fall pasta recipe for you!
Prep Time: 00:30
Cook Time: 00:25
1 meyer lemon
parmesan and organic reserve cheddar, shredded as much as you want! because who doesn't love cheese?!
1Step 1: Boil Water and while the water for your pasta is boiling, cook up the diced up strips of bacon over medium, high heat. Once cooked part of the way through, add 2-tbs of the chopped garlic and continue to cook. Once the bacon is mostly brown, set aside and drain remaining bacon reserves and stash in the fridge for later use.
2Zest the Meyer lemon and add the lemon zest to the bacon, set aside.
3Once your water is boiling, cook your penne pasta al-dente. Don't over the pasta!
4Drain your pasta, set aside.
5Add 2-tbs of Kerrygold butter to the pasta pan, along with the 1- cup of organic half-n-half and bring to a soft boil. Next, add the bacon with the lemon zest and turn the heat off of the burner.
6Once the butter, half-n-half, bacon and lemon zest are combined, add the penne pasta to the pan and combine again.
7Add pasta to pasta bowls and top with fresh basil, parmesan, and reserve cheddar cheese.
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