broccoli and bacon orecchiette

this isn’t much of a recipe if you already make the more traditional broccoli and anchovy orecchiette (or the vegetarian version which i mention) as it requires no change other than to swap the anchovies for a handful of bacon or pancetta lardons. it is a change worth making however, especially if you have a broccoli glut and fancy a change.

broccoli and bacon orecchiette (serves 2)

orecchiette for two (this dish is also nice with spaghetti or linguine)

a small head of broccoli

1 teaspoon olive oil (or, if your anchovies are in oil use this oil)

1 clove garlic, finely chopped

40g smoked bacon or pancetta lardons

1-2 teaspoons dried chilli flakes

15g butter

a handful of grated parmesan

salt & pepper

1 tablespoon toasted pine nuts

finely chop the broccoli. heat the olive oil, add the garlic, bacon and chilli flakes and cook until you can smell the garlic. add the broccoli and 50ml water, cover and cook over a low heat – the broccoli will become very soft.

cook your pasta.

add the butter and parmesan to the broccoli, mix well then stir in the cooked pasta. season to taste and serve topped with pine nuts and extra parmesan.