Spring Greens & Bacon Orecchiette Pasta
Dan and Steph, the dynamic duo from My Kitchen Rules, have whipped up a delectable Spring Greens & Bacon Orecchiette Pasta that is guaranteed to leave you craving more using our 100% Aussie bacon! This dish is a must try!
40 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 6 SunPork Fresh Foods Bacon Rashers, diced
- 1 pack orecchiette pasta
- 1 bunch spring onions, thinly sliced
- 1 fennel bulb, cored and thinly sliced, fronds reserved
- 1 head of broccoli, chopped small
- ¼ cup chicken stock
- ⅛ tsp. baking soda
- 1 cup cream
- 1 cup Parmigiano-Reggiano cheese, grated
- Salt & black pepper, to taste
How to make it
- Cook the pasta according to pack instructions and set aside, reserving 100ml of pasta water.
- In a large fry-pan cook bacon over med-low heat for 5-8 mins or until bacon is crispy. Remove pan and allow to drain on a paper towel.
- Increase the temp. to med-high heat. In the same pan add the spring onion, fennel, broccoli and water, season to taste and cook for 5 mins or until vegetables begin to soften, stirring frequently.
- Sprinkle baking soda over the top and stir to combine. Continue to cook until vegetables are very soft and beginning to break down.
- Pour in the cream and bring to a simmer. Cook for a further 2 mins to thicken.
- Transfer mixture to a blender and blend on high speed until smooth and emulsified.
- Return the mixture to the pan over low heat, occasionally scraping down the sides of the pan to prevent skin from forming.
- Add bacon, pasta and pasta water to the green sauce and stir through. Increase heat to high, and cook, stirring quickly until sauce has thickened slightly and pasta is well-coated.
- Remove from heat, season with pepper then add cheese, and stir to combine.
- Serve and enjoy!
