Creamy Bacon Orecchiette
with Veggies & Parsley
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!
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
capsicum
1
carrot
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy. )
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
Utensils
Cooking Steps
• 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.
• Remove pan from heat, then add the cooked orecchiette. • Toss to combine. Season to taste.
TIP: If the pasta looks dry, add a dash of the reserved pasta water!
• Divide creamy bacon orecchiette between bowls. • Sprinkle with chilli flakes (if using). Tear over parsley leaves to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley!