serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
5 Ingredient Dinner
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ½ cup (125 ml) olive oil
- 300 g speck or thick-cut bacon, cut into lardons
- 1 brown onion, finely chopped
- 2 red capsicums, finely chopped
- 4 garlic cloves, finely chopped
- 4 cups frozen corn kernels
- 1 tbsp smoked paprika
- 500 g macaroni
- Salt and black pepper
- 1½ cups grated parmesan cheese, plus extra to serve
- 2 tbsp finely chopped flat-leaf parsley, to serve
Instructions
1. Bring a large saucepan of water to the boil. While the water is heating, heat the olive oil in a large frying pan over medium heat. Fry the bacon for about 3 minutes, or until crisp, then remove from the pan, reserving the oil in the pan.
2. Add the onion, capsicum and garlic and fry for 5 minutes, then add the corn and smoked paprika, cooking for a further 5 minutes.
3. While the vegetables are cooking, season the boiling water with salt to cook the pasta. Cook the macaroni according to the package directions, checking for doneness two minutes before the recommended time on the package.
4. When al dente, drain (save some pasta water for the sauce!) and transfer the cooked macaroni to the pan with the vegetables with the crisp bacon, parmesan and as much pasta water as you need to make a saucy consistency. To serve, grind over black pepper, sprinkle with the parsley and extra parmesan.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
5 Ingredient Dinner
