Photo: Roberto Caruso
This pasta dish is like the Italian flag come to life and it's got everything you want: green veggies, the sweet pop of cherry tomatoes and salty, crispy bacon to finish. Dare you not to slurp.
6 slices bacon
4 garlic cloves, minced
4 cups water
1 cup 10% cream
400 g spaghetti
2 tbsp butter
1/2 tsp salt
3 cups small broccoli florets
1 pint cherry tomatoes, halved
1/2 cup grated Parmesan
Heat a very large non-stick frying pan over medium. Add bacon. Cook until bacon is crisp, 3 to 4 min per side. Transfer bacon to paper towel–lined plate.
Drain fat from pan, reserving 1 tbsp. Add garlic. Cook for 1 min. Add water, cream, pasta, butter and salt. Boil over medium-high, stirring often, until pasta has absorbed most but not all of the liquid, 10 to 12 min.
Stir in broccoli, tomatoes and Parmesan. Cook until broccoli is tender, 2 to 3 min. Crumble bacon overtop.
Calories 737, Protein 30g, Carbohydrates 95g, Fat 27g, Fibre 6g, Sodium 883mg.
Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
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