Name: Pasta with broccoli and pancetta
Total time: 45 min
Cuisine: Italian
Ingredients: 400 g tagliatelle; 2 dl vegetable stock; 1 tbsp tomato purée; 2 broccoli (cut into florets); 200 g pancetta (diced); 1 garlic clove (finely chopped); 100-150 ml cream; Parmesan (to finish); pepper (black, optional); chilli flakes (optional)

Equipment

spatula
frying pan
chopping board
knife
steamer basket
colander
measuring jug
garlic press
grater
saucepan

Method

Get cooking

Cook the tagliatelle according to the packet instructions. Drain and set aside.
Briefly steam or boil the broccoli until just tender.
Fry the pancetta in a large pan over a medium heat until crisp. Add the garlic and cook for another 1 minute.
Stir the tomato purée into the pan.
Pour in the vegetable stock and simmer briefly.
Add the cream and simmer gently for a few minutes until the sauce thickens slightly.
Add the broccoli and cooked tagliatelle and stir well to coat them in the creamy sauce.
Season with black pepper and sprinkle with Parmesan.