Creamy maple bacon & broccoli bucatini
Serves 4
Directions
- 1In a large pot, bring water to a boil and salt it heavily.
- 2In a large pot, bring water to a boil and salt it heavily.
- 3In a large pot, bring water to a boil and salt it heavily.
- 4In a separate pan over medium heat with butter and oil, cook the bacon until crispy, then remove and set aside.
- 5In a separate pan over medium heat with butter and oil, cook the bacon until crispy, then remove and set aside.
- 6In a separate pan over medium heat with butter and oil, cook the bacon until crispy, then remove and set aside.
- 7Add the broccoli to the boiling water and cook for 2 minutes until bright green, then remove and set aside.
- 8Add the broccoli to the boiling water and cook for 2 minutes until bright green, then remove and set aside.
- 9Add the broccoli to the boiling water and cook for 2 minutes until bright green, then remove and set aside.
- 10Discard some of the bacon fat from the pan, then add the diced onions and seasonings (garlic powder, onion powder, paprika, chili flakes, salt, and pepper) and cook until softened.
- 11Discard some of the bacon fat from the pan, then add the diced onions and seasonings (garlic powder, onion powder, paprika, chili flakes, salt, and pepper) and cook until softened.
- 12Discard some of the bacon fat from the pan, then add the diced onions and seasonings (garlic powder, onion powder, paprika, chili flakes, salt, and pepper) and cook until softened.
- 13Add the bucatini pasta to the same water used for the broccoli and stir continuously for the first 30-60 seconds to prevent sticking.
- 14Add the bucatini pasta to the same water used for the broccoli and stir continuously for the first 30-60 seconds to prevent sticking.
- 15Add the bucatini pasta to the same water used for the broccoli and stir continuously for the first 30-60 seconds to prevent sticking.
- 16Once onions have softened, add the sun-dried tomatoes to the pan.
- 17Once onions have softened, add the sun-dried tomatoes to the pan.
- 18Once onions have softened, add the sun-dried tomatoes to the pan.
- 19After a couple of minutes, add the minced garlic and cook until fragrant.
- 20After a couple of minutes, add the minced garlic and cook until fragrant.
- 21After a couple of minutes, add the minced garlic and cook until fragrant.
- 22Add cream cheese and thickened cream to the pan and stir well until melted and combined.
- 23Add cream cheese and thickened cream to the pan and stir well until melted and combined.
- 24Add cream cheese and thickened cream to the pan and stir well until melted and combined.
- 25Add the cooked broccoli and half of the crispy bacon to the sauce and stir to combine.
- 26Add the cooked broccoli and half of the crispy bacon to the sauce and stir to combine.
- 27Add the cooked broccoli and half of the crispy bacon to the sauce and stir to combine.
- 28Add some pasta water to help emulsify the sauce, then add the al dente bucatini to the pan and stir until evenly coated.
- 29Add some pasta water to help emulsify the sauce, then add the al dente bucatini to the pan and stir until evenly coated.
- 30Add some pasta water to help emulsify the sauce, then add the al dente bucatini to the pan and stir until evenly coated.
- 31Add Parmesan cheese to help thicken the sauce, adjusting consistency with more pasta water if too thick, until happy with the consistency.
- 32Add Parmesan cheese to help thicken the sauce, adjusting consistency with more pasta water if too thick, until happy with the consistency.
- 33Add Parmesan cheese to help thicken the sauce, adjusting consistency with more pasta water if too thick, until happy with the consistency.
- 34Serve the pasta topped with the remaining crispy bacon, freshly shaved Parmesan, and freshly chopped parsley.
- 35Serve the pasta topped with the remaining crispy bacon, freshly shaved Parmesan, and freshly chopped parsley.
- 36Serve the pasta topped with the remaining crispy bacon, freshly shaved Parmesan, and freshly chopped parsley.
Ingredients
- 0.5 tbsp butter
- 0.5 tbsp butter
- 0.5 tbsp butter
- 0.5 tbsp olive oil
- 0.5 tbsp olive oil
- 0.5 tbsp olive oil
- 6 rashers maple bacon, sliced
- 6 rashers maple bacon, sliced
- 6 rashers maple bacon, sliced
- 1 brown onion brown onion, diced
- 1 brown onion brown onion, diced
- 1 brown onion brown onion, diced
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp paprika
- 1 tsp paprika
- 0.5 tsp chili flakes
- 0.5 tsp chili flakes
- 0.5 tsp chili flakes
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 270 g sun dried tomatoes
- 270 g sun dried tomatoes
- 270 g sun dried tomatoes
- 4 cloves garlic cloves, finely chopped
- 4 cloves garlic cloves, finely chopped
- 4 cloves garlic cloves, finely chopped
- 2 tbsp cream cheese
- 2 tbsp cream cheese
- 2 tbsp cream cheese
- 150 ml thickened cream
- 150 ml thickened cream
- 150 ml thickened cream
- 1 head head of broccoli, cut into florets
- 1 head head of broccoli, cut into florets
- 1 head head of broccoli, cut into florets
- 250 g bucatini
- 250 g bucatini
- 250 g bucatini
- Parmesan
- Parmesan
- Parmesan
- Freshly shaved Parmesan
- Freshly shaved Parmesan
- Freshly shaved Parmesan
- Freshly chopped Parmesan
- Freshly chopped Parmesan
- Freshly chopped Parmesan
- Freshly chopped parsley
- Freshly chopped parsley
- Freshly chopped parsley
Equipment
panpotbowltongsgrater
Tips
- To prevent sticking, stir the pasta continuously for the first 30-60 seconds after adding it to the water.
- Adjust the sauce consistency by adding more pasta water if it's too thick, and more Parmesan to thicken it.
- Discard some of the bacon fat before adding the onions to the pan.
- Cook the broccoli for 2 minutes until bright green.
- For best results, cook the bucatini pasta until al dente before adding it to the sauce.
- Serve topped with remaining bacon, Parmesan, and freshly chopped parsley.
- If you are unsure about the units, you can use generic terms like "a cup", "a handful" or "a pinch", based on visual cues.