Truffle-Bacon 'Mac' & Cheese
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Truffle-Bacon 'Mac' & Cheese

Truffle-Bacon 'Mac' & Cheese

with Green Veggies & Garlic-Chilli Pangrattato

Move over, macaroni. Ear-shaped orecchiette is the perfect pasta for cradling tonight's creamy, two-cheese pasta sauce - complete with a drizzle of truffle oil for a mushroomy depth of flavour. Complete the dish with steamed green veggies for some colour, crunch and to cut through the richness.

Tags:
Quick Prep
Super Quick
Allergens:
Gluten
Wheat
Milk

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

1 packet

orecchiette

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

1 bag

baby spinach leaves

½ packet

panko breadcrumbs

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

pinch

chilli flakes

1 packet

light cooking cream

(Contains Milk;)

1 sachet

garlic & herb seasoning

drizzle

truffle oil

1 packet

diced bacon

(May be present: Soy, Milk. )

1 bag

green beans

1 packet

garlic paste

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

30 g

butter

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Nutritional Values

Energy (kJ)4145 kJ
Fat55.7 g
of which saturates29.7 g
Carbohydrate83.8 g
of which sugars10.4 g
Protein36.3 g
Sodium1414 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Trim green beans, then cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside.

TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!

2
2

• Meanwhile, in a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and half the garlic paste, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.

3
3

• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook diced bacon, breaking up bacon with a spoon, 5-6 minutes, • Add remaining garlic paste until fragrant, 1 minute. Add light cooking cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce, until combined. Season to taste.

4
4

• Stir a drizzle of truffle oil (if using) through pasta. • Divide cheesy truffle and bacon mac and cheese between bowls. • Top with the garlic-chilli pangrattato. Garnish with an extra pinch of chilli flakes (if using) to serve. Enjoy!

TIP: Truffle oil has a strong flavour, so add less or leave it out if desired!

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