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Creamy Bacon Pasta

with cherry tomatoes and herby pangrattato

The crispy breadcrumbs (also known as pangratatto) in this recipe are mixed with a blend of Italian herbs and cheese. They top a perfectly al dente rigatoni coated with creamy chive sauce and pieces of golden bacon.

Tags:
Family Friendly
Quick
Allergens:
Wheat
Milk
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

100 grams

Bacon Lardons

250 grams

Cherry Tomatoes

60 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains Milk)

5 grams

Chives

2 unit(s)

Garlic

½ sachet(s)

Italian Herbs

50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 pack(s)

Breadcrumbs

(Contains Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3324 kJ
Energy (kcal)794 kcal
Fat36 g
of which saturates18.5 g
Carbohydrate84.9 g
of which sugars7.3 g
Dietary Fiber0 g
Protein33.7 g
Cholesterol0 mg
Salt3.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Colander

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni.
  • When boiling, add the rigatoni to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Make the Pangrattato
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil
  • When hot, add the breadcrumbs and half the Italian herbs.
  • Fry until crispy, 3-4 mins. Season to taste with salt and pepper.
  • Remove from the pan and set aside.
3
  • Finely chop the chives (use scissors if you prefer).
  • Peel and grate the garlic (or use a garlic press).
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the bacon lardons and cherry tomatoes.
  • Cook until bacon is golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Pop in the garlic and remaining Italian herbs and fry for 1 min more.
5
  • Stir in the creme fraiche and stock powder.
  • Bring to the boil, cover and simmer for 2-3 mins.
  • Stir through the spinach, pasta, chives and half the cheese.
  • Mix until everything is well coated with the sauce. 
  • Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
6
  • Mix the crispy breadcrumbs with the remaining cheese.
  • Divide the creamy bacon pasta between bowls.
  • Top with the cheesy breadcrumbs.
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