Creamy Bacon & Tomato Pasta with Gremolata
A rich, smoky tomato sauce built on rendered speck and marinated capsicum, finished with cream and a bright lemon gremolata to cut through the richness.
Serves: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
150g fatty speck, sliced into matchsticks
1 small onion, peeled and finely chopped
1 tbsp baby capers
1 tbsp finely chopped fresh thyme
2 large garlic cloves
400g canned tomatoes
1/2 cup marinated grilled capsicum (about 1 large one)
1/2 cup thick cream
500g pasta shells
1 cup grated Parmesan
For the gremolata
1/2 cup curly parsley leaves
zest of 1 lemon
1 garlic clove
pinch of salt
METHOD
Add the speck to a cold deep pan over medium-high heat and begin to brown.
Add 1/4 cup of water and continue to fry and render the speck for 10 minutes, until the water has evaporated.
Add the onion and saute until golden brown, about 5 minutes.
Add the capers, thyme and garlic and saute for a further 3-5 minutes until golden but not burned.
Blend the canned tomatoes and marinated capsicum until smooth, then add to the pan. Reduce the heat to low.
Simmer for 10 minutes to let the flavours meld.
Meanwhile, cook the pasta shells in plenty of salted water until just al dente.
Drain the pasta, reserving some of the pasta water, and add it to the pan with the sauce.
Pour in the cream and simmer for a further 2 minutes to let the pasta absorb the flavours.
For the gremolata, finely chop the parsley, lemon zest and garlic together with a pinch of salt and combine well.
In a separate bowl, combine the grated Parmesan and gremolata.
Sprinkle the Parmesan gremolata mixture over the pasta to serve.
HINTS
Starting the speck in a cold pan rather than a hot one lets the fat render slowly and evenly, which is where most of the flavour in this dish comes from.
Blending the tomatoes and grilled capsicum together rather than leaving them chunky gives the sauce a smooth, almost velvety texture that clings properly to the pasta.
Make the gremolata while the sauce simmers rather than leaving it until the end - it only takes a minute and means one less thing to do while everything else is hot and ready.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 13,800 kJ (3290 cal)
Protein: 130 g
Fat: 120 g
Saturated fat: 70 g
Carbohydrate: 390 g
Sugars: 25 g
Fibre: 20 g
Sodium: 4000 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.