Creamy Bacon & Walnut Mafalda

Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4

INGREDIENTS

400g long pasta 
8 bacon rashers 
¾ cup cream
2 tsp crushed garlic
1 small onion, diced
1 tbsp fresh thyme leaves
⅓ cup grated Parmesan
Salt and pepper to taste
¼ cup FreshLife Californian Walnut Pieces

METHOD

  • Cook pasta for two minutes less than package instructions (it will finish cooking in the sauce). Drain, reserving 1 cup of pasta water.

  • While the pasta is cooking, dry toast the walnut pieces in a pan until roasted and fragrant and set aside.

  • Dice the bacon and cook it in the same pan as the walnuts until crispy. Remove and set aside on a plate lined with a paper towel.

  • In the same pan, cook the onion and garlic in the bacon fat (add a little butter or oil if needed) for 3-4 minutes, until translucent.

  • Add cream, ¾ of the reserved pasta water, the Parmesan, thyme, and salt and pepper. Stir through then simmer gently for 2-3 minutes until slightly reduced. It will still be quite liquid but will thicken more in the next step.

  • Add the cooked pasta and gently toss in the sauce for a few minutes until it thickens. If it gets too thick add some of the reserved pasta water.

  • Stir through the bacon pieces and toasted walnut pieces, and serve with extra Parmesan to sprinkle on top.

 
Main MealsSuze QuinlanWalnuts