Name: Creamy bacon and broccoli pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram fresh fettuccine; 30 gram butter; 1 brown onion, chopped finely; 2 rindless bacon rashers, chopped coarsely; 1 clove garlic, crushed; 250 gram broccoli, chopped finely; 1 cup chicken stock; 300 millilitre cream; 2 tablespoon parmesan cheese, finely grated

Ingredients

500 gram fresh fettuccine

30 gram butter

1 brown onion, chopped finely

2 rindless bacon rashers, chopped coarsely

1 clove garlic, crushed

250 gram broccoli, chopped finely

1 cup chicken stock

300 millilitre cream

2 tablespoon parmesan cheese, finely grated

Method

1.Fill a large saucepan with water, bring it to a rolling boil and cook the fresh fettuccine for 5 minutes or until just cooked.

2.Cook butter, onion, bacon and garlic in a large fry pan over a medium heat until they soften. Add broccoli, cook, covered with a lid, stirring occasionally, until broccoli is tender.

3.Add cream, cheese and stock to the pan and cook until the sauce boils and thickens slightly, stirring occasionally while cooking. Toss pasta through hot sauce.

This dish can be made with any long flat pasta fettuccine, pappardelle, tagliatelle or linguine are all good. Broccolini, peas, button mushrooms and baby spinach leaves can be substituted for the broccoli.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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