Ba­con & Parme­san Pasta

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK 15 min­utes

NU­TRI­TION 2210kJ; 29g fat (12g sat); 15g pro­tein; 41g car­bo­hy­drate; 8g fi­bre a serve COST $3.40 a serve

300g orec­chi­ette pasta 400g cau­li­flower, cut into

small flo­rets

2 ta­ble­spoons olive oil

4 ba­con rash­ers, rind re­moved,

thinly sliced

1 onion, finely chopped 1 tea­spoon dried chilli flakes 2 cloves gar­lic, chopped

¼ cup flat-leaf pars­ley,


½ cup freshly grated parme­san,

plus ¼ cup ex­tra, to serve 40g but­ter


Cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain.


Mean­while, cook cau­li­flower in a saucepan of boil­ing wa­ter for 5 min­utes or un­til just ten­der. Drain. Heat oil in a fry­ing pan over mod­er­ate heat. Add ba­con and onion; cook and stir for 3 min­utes or un­til ba­con is crisp. 3

Add chilli, gar­lic and cau­li­flower to pan; cook and stir for 2 min­utes or un­til cau­li­flower is golden brown. 4

Add pasta, half the pars­ley, parme­san and but­ter to the cau­li­flower mix­ture; toss to com­bine. Serve sprin­kled with ex­tra parme­san and re­main­ing pars­ley.

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