Garlicky Pasta with Bacon & Crunchy Pangrattato

Garlicky Pasta with Bacon & Crunchy Pangrattato

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, February 23, 2020.
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Ingredients

Pangrattato

  • 2 Tbsp butter
  • Pinch of chilli flakes (optional)
  • 1 clove garlic, minced
  • 1/2 pack panko breadcrumbs

Pasta

  • 2/3 pack pasta

Sauce

  • 1 brown onion, finely diced
  • 2 cloves garlic, thinly sliced
  • 300g shoulder bacon, diced 1cm
  • 2 courgettes, diced 1cm
  • 1 pack cherry tomatoes, cut in half
  • 50g grated Parmesan cheese
  • 1 Tbsp butter (optional)

Steps

  1. BEFORE YOU START. Bring a large pot of salted water to the boil.
  2. COOK PANGRATTATO. Heat a fry-pan on a medium heat, add first measure of butter, chilli flakes and first measure of garlic and cook for about 1 minute, until fragrant. Add breadcrumbs and cook a further 2-3 minutes, tossing, until golden. Transfer to a bowl and reserve pan.
  3. COOK PASTA. Cook pasta in pot of boiling water for 8-10 minutes, until tender. Reserve 1/2 cup pasta water, then drain well and toss with a little oil to prevent sticking.
  4. PREP SAUCE. Set veggies and bacon aside separately.
  5. COOK SAUCE. Return pan to a high heat with a little oil and cook onion, garlic and bacon for 7-8 minutes, until starting to brown. Add courgettes and cook a further 2-3 minutes, until starting to soften. Add half the reserved pasta water, cherry tomatoes, cheese and second measure of butter and cook a further 1 minute, until saucy. Toss through drained pasta and season to taste. Add a little more pasta water if sauce is too thick.
  6. SERVE pasta topped with pangrattato.

Nutritional Information

Energy 2432 kj
581 kcal
Protein 30.5g
Carbohydrate 68.1g
Fat 24.0g