Rigatoni with Broccoli and Bacon
Procedure
Ingredients · Servings 2
- 200 g Rigatoni
- Broccoli
- 80 g Guanciale
- Breadcrumbs
- Extra virgin olive oil
- Sale
Method · 25 min
- Wash and cut the broccoli florets, then blanch them in water. Once they're soft, blend everything with extra virgin olive oil to obtain a smooth cream.
- Wash and cut the broccoli florets, then blanch them in water. Once they're soft, blend everything with extra virgin olive oil to obtain a smooth cream.
- Wash and cut the broccoli florets, then blanch them in water. Once they're soft, blend everything with extra virgin olive oil to obtain a smooth cream.
- Wash and cut the broccoli florets, then blanch them in water. Once they're soft, blend everything with extra virgin olive oil to obtain a smooth cream.
Wash and cut the broccoli florets, then blanch them in water. Once they are soft, blend everything with extra virgin olive oil to obtain a smooth cream.
Meanwhile, brown the guanciale until crispy and toast the breadcrumbs with extra virgin olive oil.
Pour the pasta into plenty of salted water and, once cooked, stir in the broccoli cream and serve with bacon and crusty bread. Of course, enjoy!
