Protein Boost | Double Bacon Bucatini All'Amatriciana
with Kale & Grana Padano
Cooking time
15 minutes
Servings
2/4
Calories
1040 /serving
Robust and rustic, bucatini is the right pasta to match a traditional sauce that originated in the mountains of the Lazio region of Italy. Sugo all’amatriciana expertly balances cured pork (we’re using Canadian bacon) with tangy tomato, grated salty cheese and a good turn of black pepper.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Shallot (or onion)
- ½ Bunch of kale
- 2 Garlic cloves
- 100ml Tomato sauce
- 225g Bucatini
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
58 g
Saturated Fat
20 g
Sodium
890 mg
Total Carb
102 g
Sugars
9 g
Protein
31 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- Mince the garlic.
- Halve, peel and thinly slice the shallot.
- Small-dice the bacon.
Cook the bacon
- In a large pan, heat a small drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Make the sauce
- Reduce the pan of bacon to medium.
- Add the garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the kale and sauté, 3 to 4 min., until wilted; season with S&P.
- Add the demi-glace, tomato sauce and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
Combine the pasta
- To the pan, add the pasta and cook, stirring occasionally, 2 to 3 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
