The ‘Pork Fest’ Pasta with Chorizo and Bacon

The ‘Pork Fest’ Pasta with Chorizo and Bacon

From ‘5 Ingredients 10 Minutes’ Print Book page 136
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This pasta is a celebration of the goodness of the humble pig. Feel free to play around with the combination of pork products. Some jamon or proscuitto would be a lovely textural contrast, or even some chunky, rustic pork sausage. So much pork, so little time.

Serves 2
3 rashers bacon, chopped
1 small chorizo, finely sliced into coins
1 clove garlic, finely sliced
200g fresh pasta
2 tablespoons chopped chives

1. Bring a medium saucepan of salted water to the boil.

2. Heat a few tablespoons olive oil in a large frying pan or skillet.

3. Fry bacon, chorizo and garlic until well browned.

4. Cook pasta for 2 minutes. Reserve some of the cooking water, then drain.

5. Toss pasta into the frying pan. Stir and add a little reserved cooking water if it look too dry.

6. Taste and season. Sprinkle with chives.

VARIATIONS
vegan – try a ‘tomato-fest’ pasta instead. Replace the bacon with a punnet of halved cherry tomatoes and replace the chorizo with a handful or semi- or sun-dried tomatoes.

vegetarian – I’d highly recommend a ‘cheese-fest’ pasta. Toss the cooked pasta with the sauteed garlic, then remove from the heat and stir in a handful of ricotta and another of finely grated cheddar or parmesan.

gluten-free – use gluten-free pasta or replace the cooked rice noodles or a drained can of butter beans or chickpeas.

a little healthier – toss in a few handfuls of baby spinach instead of or as well as the chives.