Spaghetti with Romanesco broccoli and bacon
- Lactose Free
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 15 min
- Serving: 4 persone
PRESENTATION
Spaghetti with Romanesco broccoli and bacon is a succulent main course of pasta that offers a combination of robust flavors and delightful textures to tantalize every palate. The recipe highlights the exceptional and bold flavor of broccoli by presenting it in two variations: a creamy one, achieved by blending the broccoli for the sauce, and a crunchy one, made with sautéed broccoli for the garnish. But it is the bacon that adds a rich and savory note with its smoky hints. Sautéed in the pan until crispy and golden, the bacon releases its juicy oils, enveloping each bite of pasta with irresistible temptation. Vary your everyday menus with spaghetti with Romanesco broccoli and bacon and don't miss these other main courses with broccoli:
- Pasta with broccoli
- Bucatini cacio e pepe with broccoli
- Pasta with broccoli, cherry tomatoes, and breadcrumbs
- INGREDIENTS
- Whole wheat Spaghetti pasta 0.7 lb (320 g) - large
- Romanesco broccoli 1.3 lbs (600 g) - (to clean)
- Smoked pancetta 3.5 oz (100 g)
- Stale bread 1.1 oz (30 g)
- Dried chili pepper ¾ tsp
- Garlic 2 cloves
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Spaghetti with Romanesco broccoli and bacon
To prepare spaghetti with Romanesco broccoli and bacon, first cut the stale bread into cubes 1 and toast it in a pan until golden 2. Set it aside and in the same pan pour the pine nuts 3.
Toast the pine nuts until golden 4, then set them aside. Dice the smoked bacon into 1/8-inch cubes 5, then brown it in the pan 6.
When it is crispy 7, transfer it to a tray lined with paper towels 8. Now clean the broccoli by removing the leaves and stem 9.
Divide the florets, you'll need about 10 ounces 10. Boil the broccoli in salted boiling water for about 8 minutes 11. In the pan where you cooked the bacon, add 2 cloves of garlic, a drizzle of olive oil, and the dried chili pepper 12.
Drain the Romanesco broccoli directly into the pan 13 and sauté for a few minutes with a ladle of cooking water 14. In the same water where you cooked the broccoli, cook the spaghetti for 9 minutes 15.
Remove the garlic from the broccoli 16, set aside some small florets for plate decoration 17, and blend the rest with an immersion blender 18.
Return the broccoli cream to the pan and thin it with a ladle of pasta cooking water 19. Drain the spaghetti 20 into the pan 21.
Finish cooking with a couple of ladles of hot water 22. Toss with a drizzle of olive oil 23 and complete the dish with pine nuts, reserved florets, bacon, and toasted bread. The spaghetti with Romanesco broccoli and bacon is ready to be served 24!