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.
3oz(85 grams) bacon lardons(or smoked Italian pancetta (see notes))
3clovesgarlic
½teaspoonred pepper flakes
½cupfreshly grated Parmesan cheese
3tablespoon extra virgin olive oil
1pound(450 grams) cavatelli pasta(store bought or homemade)
1teaspoonsalt
To Serve
Extra freshly grated Parmesan cheese
Instructions
Begin by place a large pot of well salted water on to boil.
Meanwhile, thinly slice garlic. Cut stalks from the broccoli, peel, then cut into thin slices. Cut the broccoli heads into small florets.
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.
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.
Add cavatelli to boiling water and cook until al dente. Drain cavatelli, reserving ½ cup cooking water.
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.
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.
Pile into a serving bowl and sprinkle with extra freshly grated Parmesan cheese. Serve hot.
Notes
Top Tips
Use lots of water to boil the cavatelli. Add the salt when the water comes to the boil and never add oil to the water to cook pasta.
Be sure that the broccoli cook until tender but not over cook. Some broccoli softening and melting into the sauce is good though