1 450 g. package of pasta (I use either far farfalle/bow ties or penne regate)
Broccoli florets (fresh) - 1 head cut up into bite sized florets
Shredded Parmesan cheese
Garlic - 3-4 cloves (crushed or grated)
3 tbsp. butter
Olive oil
Instructions
Cook bacon in a skillet until crispy and remove to paper towel to drain excess fat.
Cut the bacon slices into bite sized pieces (1/2 inch) when they have cooled. Set aside.
Reserve a small amount of bacon grease for flavour if you wish.
Put a clean skillet on low heat- at the same time put a large pot of water on and bring to a boil for the pasta.
While you are waiting for the pasta water, pour olive oil into the skillet, three turns of the pan or enough to cover the bottom of your skillet.
Add butter and turn on low heat.
When oil is warm add your garlic (crushed or peeled and grated). Do not use high heat as you will change the garlic flavour if you burn it.
Stir and add your small amount of bacon fat, or alternatively you can add a pinch of garlic salt and pepper when your pasta is almost cooked.
When your water boils, add salt liberally to the water...this is your chance to flavour your pasta so don't be skimpy with the salt...your pasta water should be like ocean water.
Then add pasta and cook to al dente- stir pasta at the beginning.
When pasta is two minutes from being cooked, add broccoli (which you should have already chopped into florets).
Reserve ¼ cup or less of starchy water, then drain pasta/broccoli mixture.
Add it back to the pot, along with your warm, crispy bacon, the reserved starchy water, and the olive oil/garlic mixture.
Toss lightly to combine ingredients.
Sprinkle liberally with shredded Parmesan.
Pour it into serving bowl and sprinkle more Parmesan on top.
Serve immediately.
Recipe by Simple Local Life at https://www.simplelocallife.com/pasta-bacon-broccoli/