Cavatelli with broccoli cream and bacon, an easy recipe to make with fresh cavatelli to reduce cooking time.
A few really simple steps for a super tasty first course.
And you can also make them with frozen broccoli if you don’t want to clean them, or if you want to make this recipe out of season.
In fact, the ripening period of broccoli varies slightly depending on the growing areas, from October to December in the North-Central, from November to January in the South.
If you want to know a little better about broccoli, in my broccoli recipe collection, you will find some small explanations, while below I leave you some of my most clicked recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs cavatelli
- 1.3 lbs broccoli (cleaned or frozen)
- 4 tbsps extra virgin olive oil
- 1 oz cheese (grated)
- 2 cloves garlic
- 2 ladles water (pasta cooking water)
- 1.5 tsp coarse salt
- 1 pinch fine salt
- 3 oz bacon (diced)
Tools
- 1 Pot
- 1 Pan
- 1 Blender
- 1 Spoon
Steps
To make Cavatelli with Broccoli Cream and Bacon, first prepare the broccoli by separating the florets from the stalks. The latter can be used, just remove the tougher outer part.
Wash well and blanch in salted boiling water for 10 minutes.
Drain them with a slotted spoon and cool in a bowl with icy cold water.
In the same cooking water now cook the cavatelli for the time indicated on the package.
In the meantime, you can now drain the broccoli, then put them back in the bowl with two ladles of pasta cooking water, two tablespoons of grated cheese, and two tablespoons of extra virgin olive oil.
Blend everything until you get a smooth cream.
In a large pan, brown the garlic in its skin in the extra virgin olive oil, add the bacon, color for a couple of minutes, and then add the pasta.
Mix quickly.
Add the broccoli cream, combine the ingredients, and adjust with salt.
Serve hot.
