A few weeks ago, I was checking some recipes on the blog and realized that, apart from the risotto with broccoli and bacon, I didn’t have any other first courses to offer you. So I thought of preparing pasta with broccoli and potatoes. A quick and tasty first course, perfect to prepare for an office lunch or a dinner with friends.
This first course involves steaming potatoes and broccoli in a pressure cooker, which are then blended with pecorino cheese. The result will be a delicate and creamy sauce, perfect for dressing the pasta, no matter what shape you choose to use. I used spaghetti, but you can also use a shorter pasta format or even fresh pasta.
A delicate yet flavorful recipe, thanks to the final addition of bacon briefly browned in a pan without oil. In fact, it won’t be necessary to add it, because the bacon’s fat will melt during cooking and will become the pasta’s seasoning. Now follow me into the kitchen, because the pasta with broccoli and potatoes will be ready in a click!
If you’re interested in other recipes with broccoli, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 363.92 (Kcal)
- Carbohydrates 41.12 (g) of which sugars 2.09 (g)
- Proteins 19.00 (g)
- Fat 13.85 (g) of which saturated 5.42 (g)of which unsaturated 5.85 (g)
- Fibers 4.68 (g)
- Sodium 1,307.02 (mg)
Indicative values for a portion of 345 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
- 11 oz spaghetti
- 1 broccoli
- 3 potatoes
- 3.5 oz smoked bacon
- 1.75 oz pecorino (grated)
- pepper (to taste)
Tools
- Pressure Cooker
- Steamer Basket
- Blender
- Pan
- Cutting Board
- Knife
Steps
First, clean the broccoli, wash them well under water to remove impurities and place the florets in the steamer basket. I also added the stalk. Do the same with the potatoes: peel them, rinse under water, and place them in the basket with the broccoli. Add some water in the pressure cooker, insert the basket, and cook the vegetables for 6 minutes from the start of the whistle.
After the cooking time, gradually release the steam, open the pot, and let the vegetables cool for a few moments. Meanwhile, cook the pasta al dente in plenty of salted water.
Now transfer the broccoli and potatoes into a blender jar, add a little pasta cooking water and the grated pecorino. Blend until you get a smooth and velvety cream.
Now brown the bacon in a pan over low heat until golden. I didn’t add oil because the bacon’s fat will release during cooking and become the pasta’s seasoning. If you prefer, you can add it.
Drain the pasta al dente, reserving the cooking water, and transfer it to the pan with the bacon. Add a couple of ladles of hot water and continue cooking, risotto-style, over low heat while stirring. Now pour the broccoli and potato cream and stir again so that it mixes with the pasta. If necessary, you can add a little more pasta cooking water to achieve the desired consistency.
The pasta with broccoli and potatoes is ready! Serve it with a sprinkle of pepper.
Variations and Tips for Pasta with Broccoli and Potatoes
Pasta with broccoli and potatoes is best consumed immediately to enjoy its creaminess. Alternatively, it can be stored in the fridge for one or two days in a container with a lid.
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FAQ Questions and Answers for Pasta with Broccoli and Potatoes
What can I substitute for smoked bacon?
You can use speck for a similar result, or sweet bacon.
Can I add anchovies?
You can replace them with bacon by sautéing them in a pan with oil and garlic for a few minutes. For additional flavor, you can also use chili pepper.
