Quick Bacon & Cherry Tomato Spaghetti
with Silverbeet & Garlic Pangrattato
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.
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
carrot
1 bag
silverbeet
1 clove
garlic
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 punnet
cherry tomatoes
1 packet
dried oregano
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
1 pinch
brown sugar
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Season creamy bacon and cherry tomato spaghetti to taste, then divide between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan to serve.