Creamy Gochujang Halloumi & Bacon Pasta

• 300 g dried pasta
• 150 g smoked bacon, diced
• 200 g halloumi, diced
• 3 tsp garlic purée
• 2 tsp ginger purée
• 1 tbsp gochujang paste
• 300 ml chicken stock (hot)
• 150 ml single cream
• Salt and black pepper
• Fresh parsley, finely chopped

1. 1

   Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.

2. 2

   Reserve a mug of pasta water, then drain.

3. 3

   While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.

4. 4

   Add the halloumi and cook for 1-2 minutes until crispy on the edges.

5. 5

   Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.

6. 6

   Pour in the hot stock and let it bubble for 3-4 minutes.

7. 7

   Lower to medium heat, stir in the cream and simmer for 1–2 minutes until thick and glossy.

8. 8

   Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.

9. 9

   Season and finish with fresh parsley.

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