Creamy Gochujang Halloumi & Bacon Pasta

Serves 4
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Directions

  1. 1Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
  2. 2Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
  3. 3Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
  4. 4Reserve a mug of pasta water, then drain.
  5. 5Reserve a mug of pasta water, then drain.
  6. 6Reserve a mug of pasta water, then drain.
  7. 7While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
  8. 8While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
  9. 9While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
  10. 10Add the halloumi and cook for 1-2 minutes until crispy on the edges.
  11. 11Add the halloumi and cook for 1-2 minutes until crispy on the edges.
  12. 12Add the halloumi and cook for 1-2 minutes until crispy on the edges.
  13. 13Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
  14. 14Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
  15. 15Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
  16. 16Pour in the hot stock and let it bubble for 3-4 minutes.
  17. 17Pour in the hot stock and let it bubble for 3-4 minutes.
  18. 18Pour in the hot stock and let it bubble for 3-4 minutes.
  19. 19Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.
  20. 20Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.
  21. 21Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.
  22. 22Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
  23. 23Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
  24. 24Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
  25. 25Season and finish with fresh parsley.
  26. 26Season and finish with fresh parsley.
  27. 27Season and finish with fresh parsley.

Ingredients

  • 300 g dried pasta
  • 300 g dried pasta
  • 300 g dried pasta
  • 150 g smoked bacon, diced
  • 150 g smoked bacon, diced
  • 150 g smoked bacon, diced
  • 200 g halloumi, diced
  • 200 g halloumi, diced
  • 200 g halloumi, diced
  • 3 tsp garlic purée
  • 3 tsp garlic purée
  • 3 tsp garlic purée
  • 2 tsp ginger purée
  • 2 tsp ginger purée
  • 2 tsp ginger purée
  • 1 tbsp gochujang paste
  • 1 tbsp gochujang paste
  • 1 tbsp gochujang paste
  • 300 ml chicken stock (hot)
  • 300 ml chicken stock (hot)
  • 300 ml chicken stock (hot)
  • 150 ml single cream
  • 150 ml single cream
  • 150 ml single cream
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • Fresh parsley, finely chopped
  • Fresh parsley, finely chopped
  • Fresh parsley, finely chopped

Equipment

large panlarge frying pan