Tagliatelle pasta with bacon
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Protein
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Ingredients
400g tagliatelle pasta
200g bacon, diced
1 large head of broccoli, cut into florets
2 cloves of garlic, minced
1 onion, chopped
200ml heavy cream
100g grated yellow cheese (such as parmesan)
2 tablespoons butter
Salt and pepper to taste
A pinch of dried thyme
Olive oil
Instructions
- In a large pot, bring salted water to a boil and cook the tagliatelle according to the package instructions. Once cooked, drain the pasta, but reserve a little pasta cooking water.
- In a large skillet, heat a tablespoon of olive oil. Add the diced bacon and fry until golden and crispy. Once done, remove the bacon from the skillet, but keep the rendered fat.
- Add a tablespoon of butter to the remaining fat in the skillet. Sauté the chopped onion for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute.
- Add the broccoli florets to the skillet. Sauté everything together for about 5-7 minutes until the broccoli is tender yet still slightly crisp. Season with salt, pepper, and a pinch of dried thyme.
- Pour the heavy cream into the skillet with the vegetables. Stir and simmer on low heat.
- Add the grated yellow cheese to the creamy vegetable sauce. Mix until the cheese melts and the sauce thickens. If the sauce is too thick, you can add some pasta cooking water to thin it out.
- Return the cooked tagliatelle to the skillet. Mix the pasta with the prepared sauce, add the crispy bacon, and gently combine everything.
- Serve the hot dish, garnished with extra grated cheese or fresh herbs.
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* - approximate nutritional values
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