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Method Prep:30min › Cook:20min › Ready in:50min
Break apart the segments of broccoli into florets so you have about 1-2 handfuls and place in a steamer for approximately 30 minutes (but you can check their hardness depending on your steaming method).
Cut up the bacon rashers into small squares and place in a hot pan with some olive oil.
Approximately 10 minutes before the broccoli is ready add the spaghetti to a boiling pan of water.
Keep browning off the bacon until nice and crisp (but don't over cook, if the pieces look too crisp turn the pan off for a minute and heat back up when ready).
Separate the egg yolk and place in a bowl with a teaspoon of oregano, 2 tablespoons of olive oil (add more if consistency too thick) and salt and pepper.
Once the spaghetti is ready, drain and put back into the pan. Tip into this pan the cooked bacon and the egg mixture making sure to stir very quickly making sure the egg doesn't cook.
Once stirred enough keep on the heat and add the florets of broccoli.
Before plating up test the heat of the pasta (if not warm enough heat up in the oven or a microwave).
Add the Parmesan or other cheese if desired.
How about adding a warm piece of French stick or ciabatta.
You could also add other vegetables into the pasta - it'll really go well with a lot of stuff!