Since last year I had written in my recipe book the Pasta with Broccoli Cream and Speck, I should have made it sooner but only got convinced this morning. My Grandma Sandrina, whom you already know as the source of other recipes here on my recipe blog, is an invaluable source of boiled vegetables. One of her children grows them and brings them to her to prepare them for the whole family. In short, she is the Good Housewife! So, thanks to a vast and disproportionate number of boiled Broccoli at my disposal, I finally decided to make this easy and super creamy recipe.
I then decided to invite my friend Gaia for lunch to choose the type of pasta suitable for this recipe of pasta and broccoli with speck. After careful study, two pots to boil plenty of water to cook the pasta, two photographic sets, we concluded that: between the two types available to us this morning, the best choice was the Calamarata. It won by a few percentage points over the Bronze-drawn Gnocchetti that you will still see in the photos that follow. I don’t want to tell you which pasta to choose, indeed I think even a Spaghetti with broccoli and speck could be the perfect choice!
Bea’s Advice: broccoli are vegetables rich in minerals and vitamins, they should be boiled for a very short time otherwise they lose the most important substances. If you have the chance, you can steam or microwave these beautiful and delicious vegetables. Steaming them takes about 5 minutes, in the microwave about 7 minutes. In both cases, just a few tablespoons of water and a sprinkle of salt. Of course, I can’t go to my grandmother and tell her not to boil them, but I know she lets them cook for about 7 minutes. She then reuses the boiling water, once cold, to water the other plants she has in the garden in front of her house.
For this recipe, I used broccoli already boiled by grandma, next time and for you, I’ll write how to do each step directly in the following paragraphs of the step-by-step recipe for Pasta with broccoli and speck in a pan.
On the blog, you will also find the recipe for Broccoli cacio e pepe, an easy and delicious side dish, perfect for many winter main courses! Then the unmissable Oven-baked vegetable burgers and then a little gem, a mix of Oven-baked vegetables with bacon. In short, there’s something for everyone!
Before moving on to the recipe, I remind you that you can find all my content, curiosities, videos, photos, and much more on the various social channels of the Le Ricette di Bea blog. I’ll leave you all clickable links to add the follow, from your profiles, at the end of the recipe! I’m waiting for you!!!
Below, I leave you with some other pasta recipe ideas that you can prepare easily and quickly in the coming days. I hope you like my suggestions, each blue text, by clicking, will take you to the recipe you want to read! Let’s move on to the recipe for Pasta with broccoli cream and speck!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 404.46 (Kcal)
- Carbohydrates 29.35 (g) of which sugars 2.05 (g)
- Proteins 16.17 (g)
- Fat 26.03 (g) of which saturated 5.10 (g)of which unsaturated 3.90 (g)
- Fibers 3.51 (g)
- Sodium 920.89 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Broccoli Cream and Speck
- 5.3 oz pasta (in my case Calamarata di Gragnano)
- 5.3 oz broccoli
- 6 tablespoons water
- 1 tablespoon extra virgin olive oil
- 2.1 oz sliced speck
- to taste salt
- to taste black pepper
- to taste cheese (grated)
- 0.35 oz onion
Tools to Prepare Pasta with Broccoli
In the list of tools below, you’ll find the Pan listed twice. I’m not crazy, there’s a simple explanation. The first is a 10.2-inch pan where I sautéed the broccoli with the water, the second is an 8.7-inch pan where I browned the strips of speck.
- 1 Pan
- 1 Pan
- 1 Pot
- 2 Spoons
- 1 Colander
- 1 Chopping Board
- 1 Stovetop
- 1 Lid
- 1 Knife
- 1 Mixer
- 1 Plate
Steps for Pasta with Broccoli Cream and Speck Recipe
Let’s start preparing the pasta with broccoli cream and speck recipe with the pasta.
Bring plenty of salted water to a boil in a pot. Choose your favorite type of pasta, whether long or short, the important thing is to leave it a minute behind the time indicated on the package. This will allow us to toss it later in the pan with the broccoli cream and speck. While waiting for the water to boil and then for the pasta to cook, let’s focus on the real stars of this recipe, the broccoli.
After washing and patting them dry. We will extract the tips, trying not to break them. Having them whole in the pan will help us achieve uniform broccoli cooking time. These winter vegetables are delicious and rich in minerals and vitamins, cooking them this way will prevent them from being lost in the cooking water. In fact, we will not boil our broccoli as we often do, creating that classic cabbage and broccoli smell in the kitchen.
Then take a non-stick pan, pour in the 6 tablespoons of water, place the broccoli, and put on the stove over medium-low heat. Cover with the lid and let cook for about 5 minutes maximum. Obviously, if you have already boiled the broccoli, no problem. The important thing to remember from now on is not to exceed the maximum cooking time of 7 minutes. Even for boiled broccoli.
Now that we have prepared them, we can sauté them in the pan. Place the broccoli on a small plate. Then pour extra virgin olive oil into the pan where we sautéed the broccoli. Add the chopped onion, in my case white, and let it wilt. After a few minutes, we can also add the broccoli. Sauté for a few moments over high heat. Then take either a chopper or an immersion blender as in my case. Transfer the broccoli to the blender cup adding two or three tablespoons of hot water. Blend everything until the broccoli becomes a smooth and homogeneous cream. If needed, add more tablespoons of hot water. I added 6 in total. Set aside.
The last ingredient is the speck. After cutting it into slices or strips not too thick, we will brown it directly in a small non-stick pan without adding oil, mind you. Make it nice and crispy. Drain the pasta. Moisten the bottom of the large pan, where we prepared the broccoli, with extra virgin olive oil, add the broccoli cream and then the pasta. The speck will be added only when we have plated the pasta with broccoli. Toss and mix, over high heat, helping yourself with a wooden spoon. Plate, add the speck and sprinkle with grated cheese of your choice. I opted for a matured Marche pecorino. Serve the pasta with broccoli cream and speck hot. A winter first course simple to prepare, quick and super creamy. Perfect for getting the kids to eat veggies. I just have to remind you that I look forward to seeing you here every day with new recipes, and I wish you bon appétit!!!
Variations of the Pasta with Broccoli Cream and Speck Recipe:
If you want to make Pasta with Broccoli but don’t have speck, you can use prosciutto or cooked ham. Even a loin might work. But in my opinion, the True Queen to replace speck is Sausage. It’s a variation that I will definitely try in the coming months before the broccoli season ends. Remember that you will find broccoli in season from October to January. In the central or northern parts of Italy, they can be found until December, while in the south they may be available until January.
