Smoky Bacon Spaghetti Alla Chitarra
with Peas & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Fresh spaghs set the scene for a decadent dish. The flavour builds and builds with subtle contrasts, from smoky bacon to cracked peppercorns to green peas. Leave it to a splash of cream to tie it all up with a bow.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 2 Garlic cloves
- 150g Green peas
- 225g Fresh spaghetti alla chitarra
- 2.5g Peppercorns
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
63 g
Saturated Fat
29 g
Sodium
940 mg
Total Carb
73 g
Sugars
5 g
Protein
28 g
Fibre
7 g
Preparation
Boil the pasta & peas
- Bring a medium pot of salted water to a boil.
- Add the pasta and peas; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the bacon
- Meanwhille, roughly chop the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 4 min., until beginning to brown.
Make the sauce
- Meanwhile, mince the garlic.
- To the pan, add the garlic and peppercorns. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cream and ½ the reserved cooking water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until slightly thickened.
Combine the pasta
- To the pan, add the pasta, peas, cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
