Bacon & Truffle Cream Cheese Orecchiette

Name: 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; 100 g Diced Bacon; 1 packet Cream Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese; 1 packet Truffle Oil; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; ¾ cup water

with Lemony Pear & Rocket Salad

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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

100 g

Diced Bacon

1 packet

Cream Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Truffle Oil

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

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

Nutrition Values

Calories1170 kcal

Energy (kJ)4900 kJ

Fat78.7 g

of which saturates38 g

Carbohydrate80.8 g

of which sugars14.9 g

Dietary Fibre7.9 g

Protein32.2 g

Cholesterol0 mg

Sodium1540 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 the kettle. Half-fill a large saucepan with
boiling water with a generous pinch of salt.
• Cook orecchiette in the boiling water over high
heat until ‘al dente’, 11 minutes.
• Reserve pasta water (3/4 cup for 2 people /
11/2 cups for 4 people). Drain orecchiette, then
return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.

• Meanwhile, thinly slice pear into wedges.
• Thinly slice onion (see ingredients) and celery.
• Finely chop garlic.

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

• Add chicken-style stock powder, cream cheese
and the reserved pasta water, stirring, until
combined, 2-3 minutes.
• Remove pan from heat and stir through cooked
orecchiette, half the grated Parmesan cheese
and a drizzle of truffle oil until combined.
Season to taste with salt and pepper.
TIP: Truffle oil has a strong flavour – add less if
desired.

• Slice lemon into wedges.
• In a medium bowl, combine pear, rocket leaves,
a good squeeze of lemon juice and a drizzle of
olive oil. Season to taste.

• Divide bacon and truffle cream cheese
orecchiette between bowls.
• Top with lemony pear and rocket salad.
• Sprinkle with the remaining Parmesan cheese
to serve. Enjoy!