To say that Cork Daddy and I had a big night last night would be an understatement. In Sydney for one night only for a work function, we had a great time, making full use of the open bar (thanks Delta). And let me just say, we don’t bounce back as well as we used to after a 3am’er.
So I was after something crazy easy for dinner tonight. And you couldn’t get anything more filling, speedy and delicious than this creamy orecchiette pasta. A dish for the whole family – you know you’re on to a winner when Charlotte says “I’m going to have more after this”, one mouthful in.
I love how easy the creamy sauce is to whip up and I’m sharing with you my secret ingredients – ground nutmeg and dried parsley. I’m never without bacon in the freezer and always keep thickened cream in the fridge with this dish in mind. (That, and for when we need a batch of Mim’s pumpkin scones that is).
Serve the pasta up with a fresh green salad or throw some broccoli and peas in to the steamer to get a few more veggies in. After the couple of days we’ve had – veggies is what we need.
I reckon you’ll be making this one again and again.
creamy orecchiette | a family favourite
makes quite a big batch ~ serves 4-6
500 grams of orecchiette pasta, reserving some of the cooking water
1 x large brown onion, finely diced
6 x rashers of bacon, finely diced
1 x small teaspoon of minced garlic (or 1-2 cloves of fresh garlic, crushed)
500ml of thickened cream
A sprinkling of ground nutmeg
A sprinkling of dried parsley
Salt and freshly cracked pepper
1/2 cup of grated tasty cheese
A dash of olive oil, for browning the onions
- Add the pasta to a large saucepan of salted boiling water and bring it up to the boil again. Cook for 8 minutes or until al dente. (Don’t overcook the pasta as you don’t want it to go soggy. Also make sure to reserve a cup of pasta water when you’re straining the pasta).
- Meanwhile, in a large fry pan add a dash of olive oil and brown the onions and bacon, adding the garlic after a couple of minutes.
- Once browned, add the cream, nutmeg and parsley and season with salt and a generous amount of pepper. Simmer over a low heat whilst stirring with a wooden spoon until heated through.
- Add the strained pasta to the creamy sauce and toss to coat, adding a splash of the reserved pasta water to loosen up the sauce.
- Stir through the cheese.
Serve with a giant platter of steamed broccoli and peas.
- You could always add the peas and/or broccoli to the pasta whilst it’s cooking, instead of serving them separately.
- Thinly sliced button mushrooms or zucchini make a lovely addition to this creamy sauce as well.
- You can substitute the orecchiette pasta with penne, or fettucine.
- Use parmesan instead of the tasty cheese if you prefer.
If you make this pasta dish, please leave your comments below. xx