Bacon, garlic and broccoli pasta

    20 min

    A simple, delicious dinner using up the glut of broccoli from my parent's garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.

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    Serves: 8 

    • 450g penne pasta
    • 6 rashers bacon
    • 340g broccoli or purple sprouting broccoli, cut into 2.5cm pieces
    • 12 cloves garlic, minced
    • salt and pepper to taste
    • 5 tablespoons freshly grated Parmesan cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pan of lightly salted water to the boil. Add the pasta, and cook until tender, about 8 minutes. Drain.
    2. Meanwhile, place the bacon in a large frying pan over medium heat. Turn frequently to cook until browned and crisp. Drain on kitchen paper.
    3. Add half of the garlic to the bacon fat, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccoli, and continue to cook and stir for 3 or 4 minutes, or until tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the frying pan, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

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    Reviews in English (112)


    Tasty, but a little dry. I think if you added some grape tomatoes sliced in half it would add a little more liquid and a slightly different flavor that would push it over the edge to great. I'll definitely try it again with that addition. Thanks for the recipe! ETA: I made this again and added tomatoes. Really perfect. Also, I've made it once with broccoli and once with broccolini. My vote is that the broccolini is fine, but don't bother going out of your way if you can't easily find it. The broccoli was also quite good. With tomatoes added, I'd consider this a 5 star recipe.  -  12 Jan 2008  (Review from Allrecipes US | Canada)


    This recipe is amazing! I susbstituted turkey bacon for the regular to decrease the fat, and I prefer the bacon crispier. I added 1T. of extra virgin olive oit to the skillet once the pasta was tossed. I didn't have broccolini, but using broccoli florets was just fine. I think fresh garlic is the taste key here- although jarred is more convenient, the fresh gives the dish the needed zing. I make this weekly now- wonderful!  -  18 Aug 2006  (Review from Allrecipes US | Canada)


    This recipe was a hit! My fiance couldn't believe all the flavors that came from something with so few ingredients. The only alteration I made was in adding some olive oil at the end because it did come out dry...however, I halved the recipe for 2 people and that could have been the culprit. Will definitely use this recipe again.  -  18 Oct 2007  (Review from Allrecipes US | Canada)