This dish uses orecchiette pasta (‘little ears’ in Italian). These little cup shaped pieces of pasta hold cream sauces very well and really the rest of the ingredients are quite ‘ordinary’ but together they create such a delicate, fresh and textured dish, that the sum is so much greater than the parts.
I recommend you serve it with a spoon to slurp up every drop of that delicious parmesan cream and toss in a few green peas if you like too.
- 500g orecchiette pasta
- 2 tablespoons olive oil
- 4 short rashers bacon
- 2 boneless chicken thighs, diced
- 2 cloves garlic, crushed
- 600ml cream
- 1 large zucchini, grated
- 100g baby spinach leaves
- 2 spring onions, chopped
- ½ cup grated parmesan
- sea salt and freshly ground black pepper, to taste
- extra parmesan, for serving
- Cook the orecchiette in a large pot of salted boiling water until al dente. Drain. Heat olive oil in the pot and fry bacon until golden brown. Add chicken and garlic and brown well. Add cream, bring to the boil and simmer 5 minutes until sauce has thickened slightly and chicken is cooked through. Stir in zucchini, spinach and spring onions and cook until spinach has wilted. Stir in pasta and parmesan and cook until heated through. Season to taste and serve with extra parmesan.