Directions
- 1Bring a large pot of water to boil and salt heavily.
- 2In a separate pan over medium heat with butter and oil, cook the bacon. Remove from the pan once crispy.
- 3Add broccoli to boiling water and cook for 2 minutes until bright green. Remove and set aside.
- 4Discard some bacon fat, add onions and seasonings to the pan.
- 5Add pasta to boiling water and stir continuously for 30-60 seconds to prevent sticking.
- 6Once onions soften, add sun-dried tomatoes.
- 7Add garlic and cook until fragrant.
- 8Add cream cheese and cream; stir until melted and combined.
- 9Add cooked broccoli and half the bacon; stir to combine.
- 10Add pasta water to emulsify the sauce. Add bucatini and stir until coated.
- 11Add Parmesan to thicken the sauce; add more pasta water if needed.
- 12Serve, topping with remaining bacon, Parmesan and parsley.
Ingredients
- 0.5 tbsp butter
- 0.5 tbsp olive oil
- 6 rashers maple bacon, sliced
- 1 brown onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp chili flakes
- 0 salt
- 0 pepper
- 270 g sun dried tomatoes
- 4 garlic cloves, finely chopped
- 2 tbsp cream cheese
- 150 ml thickened cream
- 1 head broccoli, cut into florets
- 250 g bucatini
- 0 Parmesan
- 0 freshly shaved Parmesan
- 0 freshly chopped parsley
Equipment
large potpanwooden spoontongsgrater
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