Pasta with Bacon and Broccoli

This recipe was so good. It was hearty for only being pasta, bacon and broccoli. I could eat this all week long if I had to, gladly. It had a ton of flavor and the cheese was great on it. I give it 2 thumbs up.

BCakes liked it alot too, he kept telling me how good it was while he was slurpping it up and now that I think about it he didn't add anything to it like he normally does. That must mean it is good.

I found this recipe on a wonderful fellow bloggers website Amanda's Cookin' and she got it from the cookbook 250 True Italian Pasta Dishes. She has way more yummy meals so go on and check er' out.


Pasta with Bacon and Broccoli

3 tablespoons extra virgin olive oil
1 lb. bacon, diced
1/2 onion, diced
2 cups frozen broccoli, thawed
1 cup chicken broth
1 tbs. chicken base
kosher salt
1 pound dried pasta
1/2 cup grated Parmigiano-Reggiano
salt and freshly ground pepper

In a covered pasta pot over high heat, bring water to a rapid boil.

Meanwhile, in a large saute pan, heat oil over medium heat. Add the bacon and onion. Cook, stirring, until onion is soft and translucent and bacon is crisp. Add broccoli and cook, stirring, 3-5 minutes. Add the chicken broth and base, increase heat to high, and cook until reduced by half. Remove pan from heat and set aside.

While sauce is simmering, add lots of salt and spaghetti to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

Return saute pan to medium heat; add 2 tablespoons of the reserved pasta water and increase heat to high. Add spaghetti and toss to coat evenly, adding more pasta water if necessary. Add half the Parmigiano-Reggiano and toss well. Season to taste with salt and pepper.

Transfer to a large serving bowl or platter and sprinkle with remaining cheese; serve immediately.

P.S. Tomorrow I'll be posting another picture, one that shows the cheesey-ness of it. Yum.

Make it, you know you want to,