Jalapeño Popper Pasta

Creamy, cheesy conchiglie with a spicy jalapeño popper twist

20 minutes prep

20 minutes cook

Serves 2

Nell Carter

Ingredients

Jalapeño popper pasta:

200g conchiglie (or rigatoni, paccheri)

4-5fresh jalapeños

1 tbspbutter

2 garlic cloves

1 banana shallot

100gcream cheese

80g mature cheddar, grated (plus extra for topping)

2-3 tbspscooked crispy bacon bits

1 tbsppickled jalapeños (from a jar)

salt

black pepper

Pangrattato (breadcrumb topping):

40gpanko breadcrumbs

1 tbsp olive oil

1 garlic clove, grated

zesthalf a lemon

1 tbspcrispy bacon bits

For the notoriously difficult letter 'J' in our Alphabetti series, we've turned to a popular American snack to inspire this loaded jalapeño popper pasta. The addictive blend of cheese, bacon, spicy pepper, and moreish golden panko hits all the salty, spicy, cheesy notes you didn’t know pasta could.

Method

Char the jalapeños directly over the hob or under a grill until the skins are blistered and blackened. Then, transfer to a bowl, cover with a plate, and let steam for 5 minutes. Once cool enough to handle, rub off the skins with your fingers, deseed (if preferred), and finely dice the flesh.

Boil your pasta in well-salted water until al dente, reserving a small cup of pasta water, then drain.

Meanwhile, make the sauce. In a large pan, melt the butter over medium heat. Add the shallot and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute .

Stir in the diced roasted jalapeños and cook for another minute. Add the cream cheese, cheddar, and bacon bits. Stir until melted and combined, loosening the sauce with a splash of reserved pasta water if needed. Season generously with salt and black pepper.

Add the cooked pasta to the sauce and toss to coat evenly. Keep over low heat for a minute or two to let the sauce cling to the pasta.

For the pangrattato, heat olive oil in a small pan. Add the panko breadcrumbs and cook over medium heat until golden and crisp. Stir in the garlic, lemon zest, and bacon bits. Toast for another minute, then set aside.

To serve, divide the pasta between bowls. Top with extra cheddar, pickled jalapeños (if using), and a generous scattering of the crispy pangrattato.