Creamy Bacon Orecchiette

Name: Creamy Bacon Orecchiette with Veggies & Parsley
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 capsicum; 1 carrot; 1 packet orecchiette; 1 packet diced bacon; 1 packet garlic paste; 15 g butter; 1 packet light cooking cream; 1 packet vegetable stock pot; 1 bag baby spinach leaves; 1 pinch chilli flakes; 1 bag parsley; 1 packet grated Parmesan cheese

with Veggies & Parsley

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Orecchiette (meaning “little ears” in Italian) are the perfect pasta shape for cradling a creamy, cheesy sauce. Complete with tender carrot, umami-rich bacon and aromatic parsley, this is one stellar pasta dish.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

carrot

1 packet

orecchiette

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

garlic paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 bag

parsley

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3122 kJ

Fat34.5 g

of which saturates17.7 g

Carbohydrate77 g

of which sugars13.4 g

Protein28.3 g

Sodium1428 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Cooking Steps

PDF

• Boil the kettle. Thinly slice capsicum. Thinly slice carrot into half-moons. • Pour boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add orecchiette and cook until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.

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

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and diced bacon, breaking up bacon with a spoon, until tender, 5-6 minutes. • Add garlic paste and the butter and cook until fragrant, 1 minute. • Reduce heat to medium, then add light cooking cream, grated Parmesan cheese and vegetable stock pot, stirring to combine. • Add baby spinach leaves. Cook until sauce is thickened and spinach is wilted, 1-2 minutes.