Creamy Bacon Alfredo Sauce With Fresh Orecchiette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for 4 min or until beginning to crisp

Meanwhile, add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Reboil a kettle

Peel and slice (don't chop!) your garlic

Add the sliced garlic to the pan with the bacon and cook for 1 min further or until fragrant

Tip: Watch the garlic like a hawk to make sure it doesn't burn!

Meanwhile, dissolve your chicken stock mix in 150ml [200ml] [250ml] reserved starchy pasta water and stir in your soft cheese – this is your creamy stock

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs

Add the creamy stock and half of your grated Italian hard cheese (save the rest for garnish!) to the pan and cook for 1-2 min or until starting to thicken – this is your creamy bacon Alfredo sauce

While the sauce is thickening, wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the cooled spinach as you can, then chop it roughly

Add the drained orecchiette and chopped wilted spinach to the creamy bacon Alfredo sauce and give everything a good mix up – this is your creamy bacon Alfredo sauce with fresh orecchiette

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry