Creamy Gochujang Halloumi & Bacon Pasta

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 (to taste)
• black pepper (to taste)
• fresh parsley (finely chopped, for garnish)

Steps

1. 1

   Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.

2. 2

   Reserve a mug of pasta water, then drain the pasta.

3. 3

   While the pasta cooks, heat a large frying pan over medium-high heat and fry the diced bacon for 2-3 minutes until golden.

4. 4

   Add the diced halloumi to the pan and cook for 1-2 minutes until crispy on the edges.

5. 5

   Stir in the garlic purée, ginger purée, and gochujang paste and cook for 30 seconds until fragrant.

6. 6

   Pour in the hot chicken stock and let it bubble for 3-4 minutes.

7. 7

   Lower the heat to medium, stir in the single cream, and simmer for 1–2 minutes until the sauce is thick and glossy.

8. 8

   Add the cooked pasta to the pan and toss to coat, loosening with a splash of the reserved pasta water if needed.

9. 9

   Season with salt and black pepper to taste and finish with a sprinkle of fresh parsley.

Notes

The author notes that this recipe is approximately 562 calories and 31.7g of protein per serving.

Nutrition per serving

• main
• pasta
• spicy
• quick dinner
• fusion
• comfort food