Ingredients
1 Broccoli
1 clove Garlic
8 to 10 slices Bacon
1/2 tsp Salt
400 grams Pasta (penne - or whatever you prefer)
1 tbsp Olive oil
100 ml Milk
3 tbsp Butter
1 Salt and pepper to finish
1 Parmesan cheese
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
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Chop the broccoli into small pieces. Dice the stem into 1 cm cubes. Mince the garlic, and chop the bacon into 1 cm wide strips. Heat the olive oil and garlic in a frying pan and cook over a low heat until fragrant. Add bacon, broccoli, and salt. Add enough water to cover the ingredients. Cover the pan and simmer until the broccoli is soft. Remove the lid, and continue simmering until all the liquid is reduced. Mash the broccoli with a spatula and add milk and butter. Add some al dente pasta and mix thoroughly. Season with salt and pepper and enjoy.