Macaroni with cream of smoked bacon

Preparation: 10 minutes

Cooking: 30 minutes

Servings: 6-8

  • 1 tablespoon (15 ml) extra vigin olive oil 
  • 8 oz (250 g) smoked bacon
  • 8 oz (250 g) white mushroom, quartered
  • 1 medium red pepper, cut into small cubes
  • 22 oz (660 ml) rosée sauce
  • 1 cup (250 ml) grated cheddar cheese
  • 1/4 cup (65 ml)  (1/4 tasse) grated fresh Parmesan cheese 
  • 1 bag (500 g) macaroni
  • 24 cups (6 L) water
  • 1 tablespon (15 ml) salt

Organic durum wheat semolina pasta. Great texture and always perfect cooking. The real good taste of the Mediterranean tradition.

New flavors and recipes have enriched the range of Bioitalia ready tomato sauces. The bigger size of 660 ml is ideal for a meal with friends or family. 

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

  1. In a pot of boiling water, cook the pasta for about 7 minutes. Drain and set aside.
  2. In a saucepan with the hot olive oil, cook and color the bacon. Add the cut vegetables, cook and mix the ingredients together for 2 minutes over low heat.
  3. Pour the rosée sauce and bring to a boil, simmer over medium heat for 5 minutes. Remove from heat, add the grated cheddar cheese. Add the macaroni. Mix the ingredients and cook for 2 minutes.
  4. Spoon into a baking dish. Sprinkle with the parmesan cheese. Bake at 350°F (180°C) for 5 minutes or until the cheese has lightly browned.


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