Quick Bacon & Creamy Tomato Orecchiette
with Garlic Pangrattato & Pear Salad
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling this creamy bacon sauce. Enjoy!
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.
Ingredients
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
3 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
light cooking cream
(Contains: Milk;)
1 bag
baby spinach leaves
1
pear
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the pan.
• Meanwhile, finely chop garlic. Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste.
Little cooks: Help stir the ingredients! Be careful it is hot!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up bacon with a spoon, until golden, 3-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, light cooking cream, shaved Parmesan cheese and reserved pasta water and simmer, stirring, until slightly reduced, 1-2 minutes. • Add orecchiette and 1/2 the baby spinach leaves. Gently toss to combine.
• Meanwhile, thinly slice pear into wedges. In a medium bowl, combine the pear, the remaining spinach and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy tomato bacon and orecchiette between bowls. • Top with garlic pangrattato. • Serve with pear salad. Enjoy!
