Broccoli and Bacon Pasta
Indulge in a mouthwatering pasta creation that perfectly balances the vibrant crunch of fresh broccoli with the savory goodness of crispy bacon. Tossed in a rich, garlic-infused olive oil, this dish is not just a meal—it's a celebration of flavors that will leave you craving more. Get ready to twirl your fork into this delightful fusion of textures and tastes!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400gr di broccoli (14.1 oz)
🥩Meat & Seafood(1)
- Pancetta
🫙Pantry Staples(2)
- Olio
- Pasta nonna Silvi che trovate su www.nonnasilvi.com
Nutrition (per serving)
Calories
479
Protein
18g
Carbs
69g
Fat
15g
👨🍳 Instructions
- 1
Blanch the broccoli in hot water.
- 2
Cook the pasta in the broccoli water.
- 3
Get the bacon nice and crispy in the pan.
- 4
Blend the broccoli and combine it all together.
💡 Pro Tips
- ✓Blanch broccoli for exactly 4-5 minutes at a rolling boil, then immediately shock in ice water to stop enzymatic degradation; this preserves chlorophyll color and reduces sulfur compounds that intensify when blended.timing4-5 minutes boil + ice bath
- ✓Reserve 240ml of broccoli blanching water before cooking pasta; the residual starch (approximately 0.8-1.2% concentration) emulsifies with rendered pancetta fat to create a silky sauce coating.technique240ml reserved water | 0.8-1.2% starch concentration
- ✓Render pancetta at 300°F (150°C) for 8-10 minutes until fat reaches 165°F (74°C) internally; this temperature allows Maillard browning while keeping fat fluid enough to emulsify with the broccoli purée.timing300°F cooking | 165°F internal temp | 8-10 minutes
- ✓Blend blanched broccoli with only 80ml of reserved water (not all of it) to achieve 65-70% moisture content; this prevents the purée from becoming too thin and diluting the pasta's sauce consistency.technique80ml water | 65-70% moisture target
- ✓Toss hot drained pasta with the broccoli purée and pancetta fat off heat, adding remaining reserved water 30ml at a time; the residual heat (around 160-170°F) allows starch granules to continue absorbing fat without breaking down the purée structure.technique160-170°F pasta temp | 30ml water increments
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Broccoli and Bacon Pasta
Indulge in a mouthwatering pasta creation that perfectly balances the vibrant crunch of fresh broccoli with the savory goodness of crispy bacon. Tossed in a rich, garlic-infused olive oil, this dish is not just a meal—it's a celebration of flavors that will leave you craving more. Get ready to twirl your fork into this delightful fusion of textures and tastes!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400gr di broccoli (14.1 oz)
🥩Meat & Seafood(1)
- Pancetta
🫙Pantry Staples(2)
- Olio
- Pasta nonna Silvi che trovate su www.nonnasilvi.com
Nutrition (per serving)
Calories
479
Protein
18g
Carbs
69g
Fat
15g
👨🍳 Instructions
- 1
Blanch the broccoli in hot water.
- 2
Cook the pasta in the broccoli water.
- 3
Get the bacon nice and crispy in the pan.
- 4
Blend the broccoli and combine it all together.
💡 Pro Tips
- ✓Blanch broccoli for exactly 4-5 minutes at a rolling boil, then immediately shock in ice water to stop enzymatic degradation; this preserves chlorophyll color and reduces sulfur compounds that intensify when blended.timing4-5 minutes boil + ice bath
- ✓Reserve 240ml of broccoli blanching water before cooking pasta; the residual starch (approximately 0.8-1.2% concentration) emulsifies with rendered pancetta fat to create a silky sauce coating.technique240ml reserved water | 0.8-1.2% starch concentration
- ✓Render pancetta at 300°F (150°C) for 8-10 minutes until fat reaches 165°F (74°C) internally; this temperature allows Maillard browning while keeping fat fluid enough to emulsify with the broccoli purée.timing300°F cooking | 165°F internal temp | 8-10 minutes
- ✓Blend blanched broccoli with only 80ml of reserved water (not all of it) to achieve 65-70% moisture content; this prevents the purée from becoming too thin and diluting the pasta's sauce consistency.technique80ml water | 65-70% moisture target
- ✓Toss hot drained pasta with the broccoli purée and pancetta fat off heat, adding remaining reserved water 30ml at a time; the residual heat (around 160-170°F) allows starch granules to continue absorbing fat without breaking down the purée structure.technique160-170°F pasta temp | 30ml water increments