Ingredients Jump to Instructions ↓

  1. 6 Bacon

  2. 1/2 cup 118ml Extra-virgin olive oil

  3. Italian bread - 1/2-

  4. 3/4 teaspoon 3.8ml Salt

  5. 3/4 teaspoon 3.8ml Pepper

  6. 1/4 teaspoon 1 1/3ml Lemon rind - grated

  7. 1/4 cup 59ml Lemon juice

  8. 3 Garlic cloves - minced

  9. 6 Anchovy fillets

  10. 1/3 cup 78ml Parmesan - freshly grated

  11. 4 cups 948ml Penne

  12. 12 oz

  13. 4 cups 948ml Romaine - coarsely shredded

Instructions Jump to Ingredients ↑

  1. In skillet, cook bacon until crisp; drain. Crumble coarsely and set aside.

  2. Brush 2 tbs of the oil over both sides of bread. Cut into 1/2-inch cubes; toss with 1/4 tsp each of the salt and pepper. Toast on baking sheet in 350F 180C oven for 10 minutes or until golden and crisp. Set aside.

  3. In food processor, pure lemon rind and juice, garlic, anchovies and remaining salt and pepper. With motor running, pour in remaining oil. Blend in half of the cheese.

  4. Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot over low heat, reserving 1/4 cup cooking water.

  5. Toss with garlic mixture and enough of the cooking liquid to moisten.

  6. Toss with croutons, bacon and lettuce; sprinkle with remaining cheese.


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