Creamy Bacon Rigatoni
with Zucchini, Peas & Shallots
This pasta doesn’t play it safe—think creamy comfort, smoky-sweet bits, and a little kick to keep things interesting.
Cals 869 · Prot 45 · Carbs 91 · Fat 37
Global Eats
Family Friendly
30 min
This pasta doesn’t play it safe—think creamy comfort, smoky-sweet bits, and a little kick to keep things interesting.
Cals 869 · Prot 45 · Carbs 91 · Fat 37
Global Eats
Family Friendly
Ingredients
Beef bacon
120 Grams
Rigatoni pasta
10*11*
180 Grams
Water
150 ML
Shallots
1 Piece
Large zucchini
2 Piece
Spring onion
40 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Miso paste
9*
20 Grams
Garlic powder
2 Grams
Sriracha sauce
14 Grams
Green peas
100 Grams
Sour cream
4*
60 Grams
Grated Parmesan
4*
30 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3650 / 869 |
| Fats (g) | 36.5 |
| of which saturated (g) | 13.5 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 19.1 |
| Fibers (g) | 8.9 |
| Proteins (g) | 45.1 |
| Salt (g) | 7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
- Bring a large pot of salted water to the boil.
- Add the rigatoni. Cook for 11-13 min until 'al dente' or cooked to your liking.
- Reserve a cup of pasta water and drain.
2 Prep
- Boil the measured water.
- Chop the bacon into bite-sized pieces.
- Peel and finely slice the shallots.
- Cut the zucchini in half lengthwise and chop into chunky half moons.
- Trim and finely chop the spring onion.
- Dissolve 0.5 stock cube in the hot measured water.
3 Fry bacon
- In a large pan over medium heat, fry the bacon bits for 4-5 min until really crispy.
- Remove from the pan and drain on a plate lined with paper towel.
- Reserve the pan with remaining bacon fat.
Tip! Add the bacon to a cold pan and do not use oil - the fat from the bacon will melt as the pan heats up and provide enough oil for frying.
4 Fry veg
- Return the pan on medium-high heat with the bacon fat.
- Fry the zucchini for 1 min until lightly charred.
- Add the shallots and half of the spring onion (save remaining for garnish).
- Fry for 1-2 min until browned and the zucchini is tender.
Tip! If it seems dry, add a drizzle of oil.
5 Finish pasta
- Mix in the miso, prepared stock, garlic powder, sriracha (spicy!), peas and a splash of pasta water.
- Bring to a boil and reduce for 2-3 min.
- Add the cooked rigatoni and toss to coat in the sauce until thickened.
- Take the pan off the heat, mix in the sour cream, half the grated parmesan and bacon (save remaining for garnish).
Tip! If it seems dry, add more pasta water and gently mix to combine.
6 Serve
- Serve the Creamy Bacon Rigatoni with Zucchini, Peas & Shallots.
- Top with any remaining bacon, spring onion and parmesan.
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