As many of you know, I’m a big fan of Giada DeLaurentiis’s cookbooks. Recently, I took her recipe for anchovy and broccoli farfalle and substituted the anchovies with bacon. It turned out to be out-of-this-world AMAZING. I love it so much that I’ve made it three times in the last month and a half.
And you know what else? It is SO easy to make. I’m a slow cook and even I can make this in under 30 minutes, which is ideal for a quick weeknight meal. My recipe below is pretty true to the original, though I’ve cut the amount of olive oil and butter since the bacon contributes a significant amount of grease (yum). You can cut out the olive oil and butter altogether, but I think that both add important (i.e. frickin’ delicious) flavors to the dish. A healthier alternative is to cook the bacon beforehand and drain it on paper towels before adding it back to the main dish.
Bacon & Broccoli Pasta (yields 4 servings; 3 if you’re a pig like me)
1 box Farfalle (bow-tie) pasta
2 crowns broccoli, rinsed and cut to small florets
5 slices center-cut bacon (thick cut preferred), cut into 1/2 inch slices
3 cloves garlic, minced
1 T olive oil
1 T butter
1 tsp crushed red pepper
salt and pepper to taste
grated Parmesan cheese
1. Bring salted water to a boil. Add pasta and cook for 5 minutes. Add broccoli florets to boiling pasta and cook for another 4-5 minutes. Drain and reserve ~1 cup of the pasta water for later use.
2. Heat olive oil and butter in a large pan over med-high heat. When butter is melted, add garlic, red pepper, and bacon. Cook until bacon is done, stirring occasionally.
3. Add drained pasta & broccoli to the pan. Reduce heat to med/med-low. Thoroughly mix bacon, broccoli, and pasta. Add salt and black pepper to taste. If pasta looks dry, moisten with reserved pasta water.
4. Sprinkle with grated Parmesan cheese. Serve and enjoy!
The only “problem” with this dish is that I can’t stop eating it. Hope y’all like it as much as I do!