Pâtes crémeuses au bacon et à la ricotta

Très riche en fibres

avec parmesan et petits pois

30 min

Difficulté: 2/3

Italienne

Ingrédients : Pennes (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Oignon jaune • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Ricotta (lait) (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) • Petits pois • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Épinards • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Triticale

Gluten

Arachides

Sésame

Noix

Tags

30-min-or-less

Très riche en fibres

Classic-euro-dishes

Pasta-noodles

Pasta-pronto

Ingrédients

Tranches de bacon

100 g

Fromage ricotta

100 g

Pennes

170 g

Petits pois

56 g

Oignon jaune

1 unit(s)

Gousses d'ail

2 unit(s)

Crème

56 mL

Parmesan, râpé grossièrement

0.25 cup

Sel d'ail

4 g

Concentré de bouillon de poulet

1 unit(s)

Bébés épinards

56 g

Poivre

0.125 tsp

Beurre

1 tbsp

Farine tout usage

1 tbsp

Sel

0.25 tsp

Preparation

Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce.
Heat a large non-stick pan over medium.
Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease.)
When hot, add bacon. Cook for 6-8 mins, flipping occasionally, until crispy.** (TIP: Don't worry about bacon slices overlapping as they cook!)
Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Reserve bacon fat in the pan.

Meanwhile, add penne to the boiling water. Cook uncovered for 5-6 min, stirring occasionally. Add peas to pot. Cook for 5-6 mins, stirring occasionally, until pasta is tender.
Reserve 1/2 cup (1 cup) pasta water, then drain penne.
Strain penne and peas, then return to the pot, off heat.

Peel, then cut onion into 1/2-inch pieces.
Peel, then mince or grate garlic.
Roughly chop spinach, if you like. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
To a medium bowl, add ricotta, half the Parmesan and half the garlic salt. Season with pepper, then stir to combine.

Reheat the pan with reserved bacon fat (from step 1) over medium-high.
When hot, add onions. Cook for 3-4 min, stirring often, until onions are tender.
Add garlic, 1 tbsp (2 tbsp) flour and remaining garlic salt. Cook for 30 sec, stirring often, until fragrant. Season with pepper.

To the pan with veggies, add cream, remaining Parmesan and broth concentrate. Bring to a simmer. Cook for 1-2 min, until sauce thickens slightly.
To the pot with penne, add sauce, 1/4 cup (1/2 cup) reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Cook for 1-2 mins, stirring occaasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
Season with pepper.