Sicilian Style Pasta alla Brontese
Inspired by The Godfather
Inspired by the volcanic soils of Bronte, this Sicilian classic blends chopped pistachios, creamy sauce, and smoky bacon (our nod to pancetta), finished with courgette for a sweet-salty balance. It’s the kind of dish served at a Corleone family table - simple, powerful and steeped in tradition.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
British Smoked Bacon Lardons
1 unit(s)
Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
50 milliliter(s)
Reserved Pasta Water
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, transfer the bacon lardons in a small bowl and set aside for later.
Meanwhile, halve, peel and thinly slice the onion.
Trim the courgette and slice into 1cm thick rounds. Add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.
Pop the (now empty) frying pan back on medium heat with a drizzle of oil and a knob of butter (if you have any).
When hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Remove the pistachios from their shells. TIP: If you don't have a blender, roughly chop the pistachios for later.
Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.
Once the onion has softened, add the garlic to the pan and cook for 1 min more.
Stir in the chicken stock paste, pistachios, creme fraiche and water for the sauce (see pantry for amount).
Bring to the boil, lower the heat and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the hard Italian style cheese.
Meanwhile, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.
Once the pasta is cooked, reserve some of the pasta water (see pantry for amount), then drain the pasta in a colander. Drizzle with oil to stop it sticking together.
Meanwhile, transfer the sauce to a blender if you have one and blitz until smooth. TIP: No blender? No problem - the pasta will still taste delicious as is!
Once the sauce is blended, pop it back in your (now empty) frying pan and add the cooked bacon. Warm through on medium heat, 1-2 mins.
Once the pasta is cooked, stir it through the sauce and toss to coat.
Add a generous splash of the reserved pasta water if it's a little thick. Stir vigorously. Taste and season with salt and pepper if needed.
Share the pasta alla brontese between your bowls. Top with the roasted courgette and serve the rocket on the side.
Drizzle the balsamic glaze and a little olive oil over the rocket to finish.
