Carrot, Rosemary And Bacon Pasta

Need to get dinner on the table pronto? Give this colourful dish a whirl!

The ingredient of Carrot Rosemary And Bacon Pasta

• 175g short cut rindless bacon
• 80ml 1 3 cup extra virgin olive oil
• 1 onion
• 1 tbsp rosemary leaves
• 3 large carrots
• 1 clove garlic
• 375g pasta shells or other short pasta
• 1 4 bunch flat leaf parsley
• 100g ricotta
• 100g blue cheese optional

The Instruction of carrot rosemary and bacon pasta

• bring a large pan of salted water to the boil meanwhile place a heavy based frying pan over medium heat thinly slice bacon widthwise into strips add 2 teaspoons oil to the hot frying pan then cook bacon stirring occasionally for 8 minutes or until golden drain on paper towel reserve the pan
• meanwhile finely chop onion and rosemary wash then coarsely grate carrots heat the reserved pan with remaining 70ml oil over medium heat crush garlic into pan then add onion and rosemary and cook stirring for 3 minutes or until mixture starts to soften add carrots and cook stirring occasionally for 7 minutes or until soft
• meanwhile add pasta to the pan of boiling water and cook for 10 minutes or until al dente drain pasta reserving 125ml 1 2 cup cooking liquid and return to the pan season carrot mixture with salt and pepper and add to pasta with bacon and reserved cooking liquid toss well to combine
• tear leaves from parsley roughly chop and add to pasta crumble in ricotta and toss to combine crumble over blue cheese if using to serve

Nutritions of Carrot Rosemary And Bacon Pasta

fatContent: 724 887 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: 61 milligrams cholesterol

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