This dish combines al dente pasta with a flavourful sauce of freshly ground black pepper, and crispy bacon. Enjoy the perfect balance of peppery heat, creamy cheese, and smoky bacon in every bite. It’s a satisfying, classic pasta dish that will leave you craving more.
Black Pepper Bacon Pasta
Black Pepper Bacon Pasta
with cheddar cheese & toasted almonds
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Almonds
- Cheddar Cheese
- Crushed Black Peppercorns
- Fresh Cream
- Orecchiette Pasta
- Spinach
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BACON
Return the pan to a medium high heat with a drizzle of oil. When hot, add the bacon slices and fry until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CREAMY & PEPPERY
Return the pan to medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated cheese. Once starting to bubble, vigorously stir until the cheese is melted. Add the chopped bacon, the cooked pasta, and the rinsed spinach. If it's too thick for your liking, add a splash of pasta water.
PASTA NIGHT
Dish up the creamy pasta and sprinkle over the toasted almonds. Finish off with a crack of black pepper, if you’d like. Well done, Chef!
Orecchiette Pasta - 100g
Almonds - 10g
Streaky Pork Bacon - 3 slices
Fresh Cream - 50ml
Crushed Black Peppercorns - 7,5ml
Cheddar Cheese - 40g
Spinach - 20g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BACON
Return the pan to a medium high heat with a drizzle of oil. When hot, add the bacon slices and fry until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CREAMY & PEPPERY
Return the pan to medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated cheese. Once starting to bubble, vigorously stir until the cheese is melted. Add the chopped bacon, the cooked pasta, and the rinsed spinach. If it's too thick for your liking, add a splash of pasta water.
PASTA NIGHT
Dish up the creamy pasta and sprinkle over the toasted almonds. Finish off with a crack of black pepper, if you’d like. Well done, Chef!
Orecchiette Pasta - 200g
Almonds - 20g
Streaky Pork Bacon - 6 slices
Fresh Cream - 100ml
Crushed Black Peppercorns - 15ml
Cheddar Cheese - 80g
Spinach - 40g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BACON
Return the pan to a medium high heat with a drizzle of oil. When hot, add the bacon slices and fry until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CREAMY & PEPPERY
Return the pan to medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated cheese. Once starting to bubble, vigorously stir until the cheese is melted. Add the chopped bacon, the cooked pasta, and the rinsed spinach. If it's too thick for your liking, add a splash of pasta water.
PASTA NIGHT
Dish up the creamy pasta and sprinkle over the toasted almonds. Finish off with a crack of black pepper, if you’d like. Well done, Chef!
Orecchiette Pasta - 300g
Almonds - 30g
Streaky Pork Bacon - 9 slices
Fresh Cream - 150ml
Crushed Black Peppercorns - 22,5ml
Cheddar Cheese - 120g
Spinach - 60g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BACON
Return the pan to a medium high heat with a drizzle of oil. When hot, add the bacon slices and fry until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CREAMY & PEPPERY
Return the pan to medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated cheese. Once starting to bubble, vigorously stir until the cheese is melted. Add the chopped bacon, the cooked pasta, and the rinsed spinach. If it's too thick for your liking, add a splash of pasta water.
PASTA NIGHT
Dish up the creamy pasta and sprinkle over the toasted almonds. Finish off with a crack of black pepper, if you’d like. Well done, Chef!
Orecchiette Pasta - 400g
Almonds - 40g
Streaky Pork Bacon - 12 slices
Fresh Cream - 200ml
Crushed Black Peppercorns - 30ml
Cheddar Cheese - 160g
Spinach - 80g
Woolies Products in this dish
