Spaghetti with broccoli and herb bacon

Name: Spaghetti with broccoli and herb bacon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Broccoli; 400 g Spaghetti; 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1 TEASPOON Instant vegetable stock; 200 g Whipped cream; 1 pack of Breakfast bacon (10 slices; 100 g); 7-10 Tbsp dried herb; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Broccoli
400 g Spaghetti
7-10 Tbsp Salt
1 Onion
1 Garlic clove
2 TABLESPOONS Butter
2 TABLESPOONS Flour
1 TEASPOON Instant vegetable stock
200 g Whipped cream
1 pack of Breakfast bacon (10 slices; 100 g)
7-10 Tbsp dried herb
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg

Directions

1
Cut broccoli into florets, wash and cook in boiling salted water for about 4 minutes. Cook pasta in boiling salted water according to package instructions. Peel and finely dice onion and garlic.
2
Drain the broccoli and collect the vegetable water. Measure 350 ml vegetable water. Melt butter and fry onion and garlic. Sprinkle with flour and sweat while stirring. Deglaze with vegetable water, 1/2 tsp vegetable stock and cream, bring to the boil and simmer for about 4 minutes.
3
After about 2 minutes, add the broccoli florets to the sauce. Sprinkle bacon slices with herbs and fry them in portions in a large pan until crispy. Remove and drain on kitchen paper.
4
Season cream sauce with salt, pepper and nutmeg. Drain the pasta and arrange on plates with broccoli cream sauce mixed with the pasta. Break herb bacon slices into pieces and spread on the noodles.