Creamy Bacon and Broccoli Pasta
Serves 4
Directions
- 1Bring a large pot of water to boil and salt heavily.
- 2In a separate pan over medium heat with the butter and oil, cook off the bacon.
- 3Remove the bacon from the pan once crispy and place it on a paper towel-lined bowl to drain excess fat.
- 4Once the water is boiling, add the broccoli and cook for 2 minutes. Remove and set aside once bright green.
- 5Discard some of the fat from the bacon before adding the onions to the pan with the seasonings.
- 6Once the broccoli is done, add the pasta to the same water and stir continuously for the first 30-60 seconds to prevent sticking.
- 7Once onions have softened, add the sun-dried tomatoes.
- 8After a couple of minutes, add the garlic and cook until fragrant.
- 9Add the cream cheese and cream and stir well until melted and well combined.
- 10Add the cooked broccoli and half of the bacon and stir to combine.
- 11Add some pasta water to help emulsify the sauce before adding the al dente bucatini to the pan and stirring through until evenly coated.
- 12Add Parmesan to help thicken the sauce. If the sauce is too thick, add more pasta water.
- 13Serve topping with the remaining bacon, Parmesan and freshly chopped parsley.
Ingredients
- 0.5 tablespoon butter
- 0.5 tablespoon olive oil
- 6 rashers maple bacon, sliced
- 1 brown onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon chili flakes
- 1 pinch salt
- 1 pinch pepper
- 270 g sun dried tomatoes
- 4 cloves garlic cloves, finely chopped
- 2 tablespoons cream cheese
- 150 ml thickened cream
- 1 head of broccoli, cut into florets
- 250 g bucatini
Equipment
panlarge pottongsgrater