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. 2Reserve a mug of pasta water, then drain the pasta.
  3. 3While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
  4. 4Add the halloumi and cook for 1-2 minutes until crispy on the edges.
  5. 5Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
  6. 6Pour in the hot stock and let it bubble for 3-4 minutes.
  7. 7Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.
  8. 8Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
  9. 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 and black pepper
  • Fresh parsley, finely chopped

Equipment

large panlarge frying pan
Creamy Gochujang Halloumi & Bacon Pasta | Clip Recipe