SunPork Fresh Foods Super Crunchy Honey Pork
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


What you’ll need


  • 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

  1. Cook the pasta according to pack instructions and set aside, reserving 100ml of pasta water.
  2. 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.
  3. 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.
  4. Sprinkle baking soda over the top and stir to combine. Continue to cook until vegetables are very soft and beginning to break down.
  5. Pour in the cream and bring to a simmer. Cook for a further 2 mins to thicken.
  6. Transfer mixture to a blender and blend on high speed until smooth and emulsified.
  7. Return the mixture to the pan over low heat, occasionally scraping down the sides of the pan to prevent skin from forming.
  8. 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.
  9. Remove from heat, season with pepper then add cheese, and stir to combine.
  10. Serve and enjoy!