About the Recipe
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Ingredients
150 g bacon, diced
1 small chilli, deseeded and chopped
1 - 2 cloves garlic, crushed
200 g broccoli florets, blanched
¼ C (60 ml) white wine
¼ tsp (1.25 ml) lemon zest (optional)
3 Tbsp. (45 ml) chopped parsley
1 tsp (5 ml) black pepper
salt
400 g Orrechiette, cooked
Approximately 100 ml reserved liquid from cooking the pasta
finely grated Parmesan cheese, for serving
Preparation
Step 1
Sauté the bacon in a sauté pan until cooked and slightly browned.
Step 2
Add the chilli and garlic.
Step 3
Add the broccoli florets and deglaze with white wine (it’s OK if the broccoli is slightly overcooked, as this will result in small pieces breaking off and sticking to the pasta).
Step 4
Add the lemon zest (if using).
Step 5
As soon as the Orrechiette is cooked, strain (retain the cooking liquid and set aside) and add to the
bacon and broccoli mix.
Step 6
Move the ingredients continuously in the pan, making sure that the mixture does not stick to the
pan. Add some of the reserved pasta cooking liquid to loosen. Add the parsley and the crushed black pepper.
Step 7
Adjust the seasoning and finish with parmesan before serving.