Aug 6, 2024 - 401.9K likes, 510 comments. “It has broccoli in it so it’s healthy.. that’s how it works right??? Creamy, cheesy, maple bacon and broccoli bucatini. Ingredients for 4: 1/2 tbsp butter 1/2 tbsp olive oil 6 rashers maple bacon, sliced 1 brown onion, diced 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp chili flakes (optional) Salt and pepper 270g sun dried tomatoes 4 garlic cloves, finely chopped 2 tbsp cream cheese 150ml thickened cream 1 head of broccoli, cut into florets 250g bucatini (trust me, you don’t need a lot of pasta for this, max 300g for 4) Parmesan Serve with: Freshly shaved Parmesan Freshly chopped Parmesan Method: 1. Bring a large pot of water to boil and salt heavily. 2. In a seperate pan over medium heat with the butter and oil, cook off the bacon. Remove from the pan once cripsy. 3. The water should be at a rolling boil by now, add the broccoli and cook for 2 minutes. Remove and set aside once bright green in colour. 4. Discard some of the fat from the bacon before adding the onions to the pan with the seasonings. 5. Once the broccoli is done, add the pasta to the same water and stir continuously for the first 30-60 seconds to prevent sticking. 6. Once onions have softened, add the sun dried tomatoes. 7. After a couple of minutes, add the garlic and cook until fragrant. 8. Add the cream cheese and cream and stir well until melted and well combined. 9. Add the cooked broccoli and half of the bacon and stir to combine. 10. Add some pasta water to help emulsify the sauce before adding the al dente bucatini to the pan and stirring through until evenly coated. 11. Add Parmesan to help thicken the sauce. If the sauce is too thick, add more pasta water. Find a balance of both until you’re happy with the consistency. 12. Serve topping with the remaining bacon, Parmesan and freshly chopped parsley.”
