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    Parmesan and Broccoli Festoni with Maple-Cured Bacon

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    Parmesan and Broccoli Festoni with Maple-Cured Bacon

    This simple pasta dish is ready in 15 minutes and is sure to become a favourite. It combines purple sprouting broccoli with bacon and Parmigiano Reggiano.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 400g Waitrose Festoni or Penne Pasta, dried
    • 2 x 200g packs purple sprouting broccoli spears
    • 2 tsp olive oil
    • 250g pack Waitrose Sweet Cured Smoked Back Bacon with Maple Syrup, chopped
    • 2 cloves garlic, crushed
    • 150ml dry white wine
    • 50g freshly grated Parmigiano Reggiano

    Method

    1. Cook the pasta according to pack instructions. Meanwhile, trim the thick ends from the broccoli and cut the stems into 1cm lengths, leaving the florets whole (you should have about 300g, including some of the broccoli leaves). Add to the pasta water for the last 2-3 minutes then drain, reserving about 4 tablespoons of the cooking water. Return the pasta and broccoli to the pan, covering to keep warm.
    2. Heat the oil in a large pan and fry the bacon for 4-5 minutes until crispy. Add the garlic and cook for 1 minute. Pour in the wine and let it bubble, scraping up any bits from the base of the pan, until the wine is reduced by half.
    3. Add the broccoli, pasta and reserved water to the pan. Mix together then add most of the Parmigiano Reggiano, stirring until all the ingredients are coated.
    4. Serve immediately with freshly ground black pepper and the remaining cheese.

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    Cook's tips

    When purple sprouting is not in season you could substitute green broccoli florets or Tenderstem broccoli.

    Drinks recommendation

    A Soave from Veneto in Italy, is full of ripe fruit flavours and herbal aromatics, making it a lovely choice for this pasta dish.

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    Average user rating

    4 stars