Creamy pork penne with mushroom and bacon

Prep time 5 minutes Cook time 30 minutes

Serves 4 people



  • 2 x 300g pork steaks, 2cm thick
  • Salt & pepper to taste
  • 2 teaspoons olive oil


  • 4 cups cooked Penne pasta, drained
  • 150g Australian bacon, diced
  • 40g butter
  • 200g Swiss brown mushrooms, quartered
  • 200g mushrooms, sliced
  • 300ml cooking cream
  • 300ml chicken stock
  • Finely chopped parsley to garnish


  1. 1.
    Brush each pork steak with olive oil and season with salt & pepper. Set aside to come to room temperature.
  2. 2.
    Heat a large pan over medium heat for 2 minutes, then add the bacon pieces cooked until well browned for 4 -5 minutes. Remove bacon and set aside.
  3. 3.
    Add the butter to the pan and brown the mushrooms well for 3-4 minutes.
  4. 4.
    Add the cooking cream to the pan with the chicken stock and cook for 3-4 minutes, stirring continuously. Set aside.
  5. 5.
    Heat a separate pan over medium heat for 2 minutes and cook the pork steaks 6 minutes on one side, turn the steaks and cook for a further 2 minutes. Remove and allow to rest for 2 minutes before serving.
  6. 6.
    oss the cooked pasta into prepared mushroom sauce and heat through, coating pasta well with sauce. Season with cracked black pepper.
  7. 7.
    Slice the pork steaks diagonally into thick pieces and serve over the pasta. Garnish the pork with chopped parsley and serve in the pan at the table with a green salad and a little parmesan cheese

General Information

Mushrooms may be replaced with grilled vegetables or asparagus.