Cavatelli and Broccoli
A combination of broccoli with bacon or pancetta, garlic and freshly grated Parmesan cheese together with cavatelli pasta is a burst of savory goodness in your mouth.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 heads broccoli
- 3 oz (85 grams) bacon lardons (or smoked Italian pancetta (see notes))
- 3 cloves garlic
- ½ teaspoon red pepper flakes
- ½ cup freshly grated Parmesan cheese
- 3 tablespoon extra virgin olive oil
- 1 pound (450 grams) cavatelli pasta
- 1 teaspoon salt (or more to taste or as needed)
- Extra freshly grated Parmesan cheese
Instructions
- 1
Begin by place a large pot of well salted water on to boil.
- 2
Meanwhile, thinly slice garlic. Cut stalks from the broccoli, peel, then cut into thin slices. Cut the broccoli heads into small florets.
- 3
Place the bacon lardons and 1 tablespoon extra virgin olive oil in large, cold frying pan. Set it over low/medium heat. As the pan heats up the fat in the bacon will start to melt and release all it's flavor. Continue cooking the bacon for 3-4 minutes or until browned and become a little crispy and the fat is rendering.
- 4
In the meantime, add florets and stalk slices to boiling water and cook for 3 minutes or until the stalks are just tender but still firm. Using a slotted spoon, remove to a colander. Keep water boiling.
- 5
Add cavatelli to boiling water and cook until al dente. Drain cavatelli, reserving ½ cup cooking water.
- 6
Add the sliced garlic to the bacon. Cook, stirring for 1 minute or until the garlic is fragrant. Then add the red pepper (chilli) flakes and broccoli. Stir over heat for a minute or two. If the pasta isn't ready, turn the heat off until you add the cavatelli to avoid overcooking the broccoli.
- 7
Add cavatelli, Parmesan, reserved cooking water and remaining extra virgin olive to the pan. Toss gently to combine. Taste and adjust with a little more salt, if needed.
- 8
Pile into a serving bowl and sprinkle with extra freshly grated Parmesan cheese. Serve hot.