Recipe for Pasta topped with a creamy Bacon Sauce, roasted Cherry Tomatoes, Pecorino shavings, Pea Shoots, and Olive Oil
300g gnocci pasta shells
400g homestyle bacon – chop (1cm)
400g cherry tomatoes – cut in half
1 onion – peel & chop finely
1 clove garlic – peel, grate & chop finely
40g pecorino – shave with a potato peeler
20g pea shoots
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.
Pasta: Add the boiling water and some salt to a large saucepan. When the water is at a rolling boil, add the pasta and cook for 8 minutes until al dente (cooked but with a slight bite). Drain, drizzle with olive oil and keep warm in a colander.
Cherry tomatoes: Line a baking tray with tin foil. Place the halved cherry tomatoes onto the baking tray and cover them with a drizzle of olive oil, salt and pepper. Roast the cherry tomatoes at 200°C for 15 minutes, until golden and softened.
Sauce: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and sauté the onions with a little salt for 5 minutes. Add the bacon and cook for another 5 minutes until golden. Add the garlic and cook for 1 minute before adding the cream and cooking for another 2 minutes. Season with salt and pepper to taste. Add ¾ of the roasted cherry tomatoes to the sauce.
Serve pasta topped with the sauce, the rest of the roasted cherry tomatoes, pecorino shavings, pea shoots, a drizzle of olive oil and a crack of black pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.