Double Creamy Bacon Spaghetti
with Lemon & Garlic Pangrattato
Calling all pasta lovers there’s a quick and easy hot dish ready for you to cook and eat! Whip it up in no time at all with a zesty pangrattato and creamy sauce packed with the all-star favourites, bacon and Parmesan. Serve with a fresh garden salad for a splash of vibrant (and yummy) green and you have a dish ready for any lover of pasta.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
lemon
2 packet
diced bacon
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 bag
Mixed Salad Leaves
1
tomato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. Zest lemon to get a good pinch and slice into wedges. Thinly slice tomato. • Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti, uncovered, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people).
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Heat a large frying pan to medium heat with a good drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add lemon zest and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, season with a pinch of salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 7-9 minutes. • Reduce heat to medium, add garlic & herb seasoning, cream (see ingredients) and the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until slightly thickened, 2-3 minutes. • Remove pan from heat and gently stir through spaghetti, grated Parmesan cheese and a squeeze of lemon juice. Season with salt and pepper.
TIP: Add a splash of pasta water if the sauce looks too thick.
• In a medium bowl, combine a drizzle of balsamic vinegar, olive oil and the honey. Add mixed salad leaves and tomato and toss to combine. • Divide creamy bacon spaghetti between bowls. Top with the lemon pangrattato. Serve with tomato salad and any remaining lemon wedges. Enjoy!