Creamy Broccoli Pasta with Crispy Speck: a simple and quick first course to prepare. A perfect dish to make broccoli enjoyable even for those who are not fans.
If you want to serve something different without complicating your life, pasta with broccoli cream, spreadable cheese and crispy speck is the perfect recipe.
It’s a dish that combines the delicacy of broccoli, the softness of cheese cream and the savory touch of browned speck. The cream is velvety and enveloping, while the speck adds that crunchy and tasty note that conquers from the first bite.
But let’s see right away how to prepare creamy broccoli pasta.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11 oz pasta
- 14 oz broccoli (already cleaned)
- 3.5 oz diced speck
- 3.5 oz cream cheese
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste water
Tools
- 1 High-sided Saucepan
- 1 Frying Pan
- 1 Immersion Blender
- 1 Ladle
- 1 Spatula
Steps
Place the speck cubes in a non-stick frying pan and let them brown until crispy, without adding oil. Turn off the heat and set aside for a moment.
Bring a pot of water to a boil. Cook the broccoli for about 10 minutes until they become tender. Drain them.
Heat the oil in a pan. Add the boiled broccoli and let them flavor for a couple of minutes.
Add the cream cheese and a ladle of water. You can also use the broccoli cooking water. Stir until the cheese melts and forms a cream.
Use an immersion blender to get a smooth cream. If you prefer, leave some broccoli florets whole to add texture.
Cook the pasta in salted water and drain it al dente.
Pour the pasta into the pan with the broccoli cream.
If needed, add a little cooking water to make the cream more fluid.
Mix well to combine everything.
Serve on plates. Decorate with crispy speck. (Optional: add a sprinkle of Parmesan or black pepper).
Storage
Creamy broccoli and speck pasta can be stored in the refrigerator for a maximum of two days, sealed in an airtight container. When reheating, you can add a drop of water or milk to bring the cream back to the right consistency. Freezing is not recommended, as the cream tends to separate and lose its creaminess.
FAQ (Frequently Asked Questions)
Can I replace the speck?
You can replace the speck with bacon or prosciutto crudo, or omit it for a vegetarian version.
Can I replace the cream cheese?
You can replace it with ricotta, robiola, stracchino, or a plant-based cream if you’re looking for a lactose-free alternative.
