Orecchiette with bacon-walnut sauce

Name: Orecchiette with bacon-walnut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Celeriac; 2 Onions; 100 g Breakfast bacon in slices; 400 g Orecchiette pasta; 7-10 Tbsp Salt; 75 g Walnut kernels; 2 TABLESPOONS Oil; 1 coated tablespoons of sugar; 1 TABLESPOON Flour; 200 g Whipped cream; 250 ml Vegetable broth; 1/2 bunch Parsley; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Celeriac
2 Onions
100 g Breakfast bacon in slices
400 g Orecchiette pasta
7-10 Tbsp Salt
75 g Walnut kernels
2 TABLESPOONS Oil
1 coated tablespoons of sugar
1 TABLESPOON Flour
200 g Whipped cream
250 ml Vegetable broth
1/2 bunch Parsley
7-10 Tbsp Pepper

Directions

1
Peel and wash the celery. Cut off about 1/4 of the celery and put it aside. Cut the rest of the celery into sticks. Peel and finely chop the onions. Cut bacon slices into thirds. Cook the pasta in boiling salted water according to the instructions on the packet, adding the piece of celery set aside
2
Coarsely chop the walnuts and roast them in a hot pan without fat, take them out. Heat the oil, fry the bacon in it until crispy, drain on kitchen paper. Fry celery sticks and onions in the frying fat. Sprinkle with sugar and let it caramelize slightly while stirring. Dust with flour and sauté briefly. Add cream and stock while stirring, let simmer for about 5 minutes
3
Wash parsley, dab dry and chop finely. Drain the pasta, let it drain, remove the celery. Season sauce with salt and pepper, mix in noodles. Mix in parsley and walnut kernels. Serve with bacon