Double Creamy Bacon Spaghetti

Name: Double Creamy Bacon Spaghetti with Lemon & Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; ½ lemon; 2 packet diced bacon; 1 drizzle balsamic vinegar; ½ tsp honey; ½ packet panko breadcrumbs; 1 packet spaghetti; 1 sachet Garlic & Herb Seasoning; ½ bottle cream; 1 bag Mixed Salad Leaves; 1 tomato; 1 packet Grated Parmesan Cheese

with Lemon & Garlic Pangrattato

Get up to $175 off

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.

Allergens:

Gluten(Wheat)

•Gluten

•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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

lemon

2 packet

diced bacon

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

spaghetti

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

1 sachet

Garlic & Herb Seasoning

½ bottle

cream

(Contains: Milk; )

1 bag

Mixed Salad Leaves

tomato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

½ tsp

honey

Nutrition Values

Energy (kJ)4240 kJ

Fat57.9 g

of which saturates27.6 g

Carbohydrate83.9 g

of which sugars9.5 g

Protein35.6 g

Sodium1447 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 Pan

•Large Non-Stick Pan

Cooking Steps

• 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!