Double Bacon & Truffle Cream Cheese Orecchiette

Name: Double Bacon & Truffle Cream Cheese Orecchiette with Lemony Pear & Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Orecchiette; 1 Pear; ½ Red Onion; 1 Celery; 2 Garlic; 1 Lemon; 200 g Diced Bacon; 1 packet Cream Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese; 1 packet Mixed Salad Leaves; 1 packet Truffle Oil; 1 drizzle olive oil

with Lemony Pear & Rocket Salad

Get up to $175 off

Welcome pure decadence in a bowl with this luxurious pasta dish. Smoky bacon and rich truffle cream cheese coat every curve of orecchiette, creating a velvety, flavour-packed mouthful in every bite. To top it off, a fresh and zesty salad of rocket and juicy pear adds the perfect contrast. It’s an elegant weeknight treat that tastes like it’s straight out of an Italian trattoria!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Orecchiette

(Contains: Gluten, Wheat; May be present: Soy. )

Pear

Red Onion

Celery

Garlic

Lemon

200 g

Diced Bacon

1 packet

Cream Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Truffle Oil

(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat. )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1310 kcal

Energy (kJ)5480 kJ

Fat90.8 g

of which saturates42.5 g

Carbohydrate80.8 g

of which sugars14.9 g

Dietary Fibre7.9 g

Protein40.2 g

Cholesterol0 mg

Sodium1940 mg

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.

Utensils

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

PDF

Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain orecchiette, then return to saucepan.

Meanwhile, thinly slice pear into wedges.
Roughly chop onion (see ingredients). Thinly slice celery.
Finely chop garlic. Slice lemon into wedges.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add diced bacon, onion and celery and cook, breaking up with a spoon, until golden, 6-7 minutes.
Add garlic and cook until fragrant, 1 minute.

Add cream cheese and the reserved pasta water, stirring until combined, 2-3 minutes.
Remove pan from heat and stir through cooked orecchiette and half the grated Parmesan cheese until combined. Season to taste.

TIP: Add a splash of water if the pasta looks dry!

In a medium bowl, combine pear, rocket leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season.

Divide bacon and cream cheese orecchiette between bowls.
Drizzle with some truffle oil.
Top with lemony pear and rocket salad and garnish with remaining Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!