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.
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Ingredients
1
carrot
1 bag
silverbeet
1 bag
parsley
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 packet
vegetable stock powder
1 punnet
Snacking Tomatoes
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
1 pinch
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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. 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 good drizzle of olive oil in a large frying pan over a medium-high heat. Cook panko breadcrumbs (see ingredients) and garlic, stirring occasionally, until fragrant and golden brown, 3-4 minutes. Transfer to a small bowl. Season with salt and pepper to taste. • 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 saucepan. 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. Cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream, vegetable stock pot, silverbeet, grated Parmesan cheese and 1/2 the reserved pasta water. 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 chilli flakes (if using) to serve.