Savour the flavours of this delicious pasta with bacon pangrattato! Serve in generous bowls, topped with the crispy bacon pangrattato for a delightful crunch.
Kenwood XL
Aglio, olio e peperoncino pasta with broccolini and bacon pangrattato
4 tablespoons of extra virgin olive oil
1-2 teaspoons of chilli flakes
2 garlic cloves, thinly sliced
2 bunches of broccolini
150mL white wine
400g of short pasta
Salt for seasoning
2 slices of stale bread, blitzed in the Kenwood Food Processor
2 slices of bacon, shredded
Begin by making the bacon pangrattato. In the Kenwood Food Processor, blitz the bread first and then add the shredded bacon. Set aside.
Heat up half the oil in a large frying pan. Add the bread crumb mix, a pinch of salt and toss for 3-4 minutes over medium-high heat until crunchy. Set aside.
Wipe the pan clean and add the remaining oil into the pan. Heat and add the chilli, garlic and cook for 45 seconds until fragrant.
Deglaze the pan with wine and boil for 2 minutes. Set aside.
Drop pasta and broccolini into a large pot of salted, boiling water. Stir and cook until al dente.
Drain the pasta and broccolini, transferring them to the garlic and chilli in the frying pan with a splash of pasta water. Toss the pasta in the pan for 1-2 minutes to coat the pasta evenly.
Serve the pasta in bowls, topped with bacon pangrattato.
Serve into bowls topped with bacon pangrattato.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Silvia Colloca
