Double-Smoked Bacon Fusilli
with Toasted Garlic and Zucchini
Aglio e olio is a staple Italian pasta dish, made by lightly toasting garlic and chili flakes in olive oil! If you love garlic, you will love this recipe. A topping of crispy pan-fried double-smoked bacon is the proverbial cherry on top.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Double-Smoked Bacon
170 g
Fusilli
(Contains Wheat)
1 unit
Zucchini
20 g
Garlic
10 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tsp
Chili Flakes
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the bacon into 1/2-inch cubes. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Finely chop the parsley.
Cook the pasta: Add the fusilli to the boiling water. Cook until tender, 9-10 min.
Crisp the bacon: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook, stirring occasionally, until the bacon edges are crispy, 6-7 min. Transfer to a paper towel-lined plate.
Cook the zucchini: Add the zucchini to the same pan. Cook, stirring occasionally, until golden-brown and tender, 3-4 min. Transfer to the same plate as the bacon.
Toast the garlic: Reduce the heat to medium-low. Add another drizzle of oil to the pan, then the garlic and as much chili flakes as you like. Cook, stirring often, until the garlic just starts to turn golden, 2-3 min. (TIP: Keep your eye on the garlic so it doesn't burn!)
Assemble the pasta: Drain the pasta, then stir into the garlic-oil mixture. Add the zucchini, bacon, Parmesan and parsley. Stir to combine.
Finish and serve: Divide the pasta between bowls. Enjoy!
