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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Bacon doublement fumé
170 g
Fusilli
(Contient Blé)
1 pièce(s)
Courgette
20 g
Ail
10 g
Persil
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
½ cc
Flocons de piment
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!