Creamy penne with bacon and zucchini is a practical, flavorful recipe for any occasion. Made with accessible ingredients and quick preparation, it delivers a creamy, balanced and comforting meal. It is a great option for everyday cooking when you want something simple but very tasty.
What is this recipe?
This creamy penne with bacon and zucchini is a simple pasta dish made with sautéed zucchini, crispy bacon and a smooth cream cheese based sauce. It is quick, flavorful and perfect for a weeknight dinner when you want comfort food with a balanced texture.
Why you will love this recipe
- It comes together quickly
- It uses simple, easy-to-find ingredients
- It tastes creamy without feeling too heavy
- It balances fresh zucchini with savory bacon
- It works for both lunch and dinner
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Ingredients and Substitutions
The ingredients in this recipe work together to create a smooth, creamy and aromatic sauce. Each element helps balance the dish and improve the final texture. Here is everything you will need to make your creamy penne with bacon and zucchini.
- Penne: a short pasta shape that holds the sauce well. You can replace it with fusilli or farfalle.
- Bacon or pancetta: adds flavor and fat to the sauce. If you prefer, use diced prosciutto.
- Zucchini: adds lightness and moisture to the dish. It can be replaced with mushrooms.
- Leek: adds mild flavor and aroma. White onion also works well.
- Red onion: adds light sweetness and color. It can be swapped for yellow onion.
- Garlic: enhances the flavor of the sauce base.
- Philadelphia-style cream cheese: adds creaminess. You can use a firm spreadable cheese instead.
- White wine: helps balance the fat and enhance the flavors. It can be omitted.
- Black pepper and salt: adjust the final seasoning.
For the full ingredient list and exact amounts, see the recipe card at the bottom of the page.
How to cook the penne
Choose a good-quality pasta and cook it in a large pot of salted water until al dente. Save about ½ cup of the pasta cooking water before draining, since it helps loosen the sauce and coat the pasta evenly.
How to Make It
- Cook the penne: Bring salted water to a boil and cook the penne until al dente. Reserve some of the cooking water before draining.
- Sauté the zucchini: Heat a drizzle of olive oil and quickly sauté the diced zucchini just until lightly golden. Set aside, if needed, so it does not overcook.
- Brown the bacon: Add the diced bacon and cook until it releases its fat and starts to brown.
- Add the aromatics: Add the leek, garlic and red onion. Sauté until soft and fragrant.
- Season and deglaze: Add black pepper and, if needed, a little salt. Pour in the white wine and stir well to release the browned bits from the bottom of the skillet.
- Finish the sauce: Add the cream cheese and a little pasta cooking water, adding it gradually until the sauce is creamy and well combined. Return the zucchini to the skillet.
- Toss the pasta: Add the drained penne to the sauce, mix well and finish with fresh basil.
- Serve: Serve the penne while still hot. If desired, pair it with a salad.
Suggestion: Always reserve a little pasta cooking water to adjust the texture of the sauce at the end.
Variations
You can adjust this recipe to your taste, as long as you keep the richness and liquid balanced so the sauce stays creamy.
- With diced grilled chicken: a good option for changing up the protein.
- Without bacon: replace it with mushrooms or add more zucchini.
- With heavy cream: use it instead of cream cheese for a different sauce.
- With grated Parmesan: finish it on top for a more intense flavor.
Tools and Equipment
Using the right tools helps the sauce come together smoothly and keeps the pasta from drying out.
- Large pot
- Large skillet
- Silicone spoon
- Sharp knife
- Cutting board
A large pot helps the penne cook without sticking, while a wide skillet makes it easier to reduce the liquid and toss the pasta with the sauce. If using a smaller pan, keep the heat lower and stir gently to preserve the creamy texture.
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Storage
Store creamy penne with bacon and zucchini in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended because the sauce may lose its creamy texture after thawing.
Tips
- Do not rinse the pasta after cooking.
- Use medium heat so the garlic does not burn.
- Use reserved pasta water to adjust the creaminess.
- Serve right away for the best texture.
Frequently Asked Questions
Yes. Short pasta shapes work best with this sauce.
No, but it helps balance the fat from the bacon and enhance the flavor of the sauce.
Yes. You can replace it with mushrooms or add more zucchini.
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Recipe
Creamy Penne with Bacon and Zucchini
Equipment
- Large pot
- Large skillet
- Silicone spoon
- Sharp knife
- Cutting board
Ingredients
- 1 cup penne pasta
- 4 oz bacon or pancetta diced
- 1 zucchini medium, diced
- 3 tablespoon leek sliced
- 3 tablespoon cream cheese
- 1 garlic clove grated
- ½ red onion thinly sliced into half moons
- 2 tablespoon olive oil
- ½ cup reserved pasta cooking water
- dry white wine to taste
- black pepper to taste
- salt to taste
Instructions
- Cook the penne in a large pot of salted boiling water until al dente so it keeps a firm bite.
- Drain the pasta and reserve about ½ cup of the cooking water to help loosen the sauce.
- Heat the olive oil in a large skillet and sauté the zucchini until lightly golden.
- Add the bacon and cook until it renders some fat and turns lightly crisp.
- Stir in the garlic, leek and red onion, cooking just until fragrant without letting the garlic burn.
- Season with salt and pepper, then add a splash of dry white wine to balance the richness.
- Add the reserved pasta water and cream cheese, stirring until the sauce is smooth and creamy.
- Toss the penne with the sauce until well coated, then finish with fresh basil before serving.
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