Serves 4
Directions
- 1Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
- 2Reserve a mug of pasta water, then drain.
- 3While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
- 4Add the halloumi and cook for 1-2 minutes until crispy on the edges.
- 5Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
- 6Pour in the hot stock and let it bubble for 3-4 minutes.
- 7Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.
- 8Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
- 9Season and finish with fresh parsley.
Ingredients
- 300 g dried pasta
- 150 g smoked bacon, diced
- 200 g halloumi, diced
- 3 tsp garlic purée
- 2 tsp ginger purée
- 1 tbsp gochujang paste
- 300 ml chicken stock (hot)
- 150 ml single cream
- Salt
- black pepper
- Fresh parsley, finely chopped
Equipment
large panlarge frying pan
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