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Quick Bacon & Cherry Tomato Spaghetti

Quick Bacon & Cherry Tomato Spaghetti

with Silverbeet & Garlic Pangrattato

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Step up your spaghetti game with this failproof four-step recipe. Not just a pretty pop of colour, the roasted cherry tomatoes are the perfect accompaniment to the creamy bacon sauce, offering sweetness and acidity to balance out the richness.

Tags:Kid FriendlyQuick
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 bag

silverbeet

1 clove

garlic

1 packet

spaghetti

(ContainsGlutenMay be present Soy, Egg)

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

diced bacon

(May be present Soy)

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 punnet

cherry tomatoes

1 packet

dried oregano

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

1 drizzle

balsamic vinegar

1 pinch

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3545 kJ
Fat31.5 g
of which saturates14.3 g
Carbohydrate103.8 g
of which sugars22.2 g
Protein30.1 g
Sodium1582 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Grate carrot. Roughly chop silverbeet. Finely chop garlic. • Place cherry tomatoes on a lined oven tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with a pinch of brown sugar and salt. Roast until blistered, 15-20 minutes.

2

• While tomatoes are roasting, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl. • When spaghetti is done, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to pan. Drizzle with a little olive oil to prevent sticking. Cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook diced bacon and carrot, breaking bacon up with a spoon, until browned, 3-4 minutes. Add garlic & herb seasoning and remaining garlic. Cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream, vegetable stock powder, dried oregano, silverbeet, 1/2 the reserved pasta water and 1/2 the grated Parmesan cheese. Simmer until reduced slightly, 2-3 minutes. Stir in spaghetti, tomatoes and a splash more pasta water. Cook, stirring, until heated through, 1-2 minutes.

4

• Season creamy bacon and cherry tomato spaghetti to taste, then divide between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan to serve.