Prep & Cooking Time – 30 minutes | Serves – 4
Step 1. Make spaghetti as per packet instructions. When cooked, drain and set aside.
Step 2. Cut bacon rashers into strips, broccoli into small florets, slice button mushrooms and dice onion.
Step 4. Add your mushrooms and stir in. Keep on heat until the mushrooms are semi-cooked.
Step 5. Add thickened cream, parmesan cheese and flour to the saucepan. Stir to mix all the ingredients in the pan. You may want to add salt and pepper to season at this stage.
Step 6. Add the broccoli florets into the saucepan. Mix through and then cover with the lid. Depending on how soft you like your broccoli will determine how long you need to keep the lid on. I like mine soft so I leave the lid on for no more than 10 minutes on medium heat.
Step 7. When the broccoli is cooked to your liking, serve with boiled pasta.
NOTES AND VARIATIONS
The fantastic thing about this recipe is that it is so versatile. While not as greasy as the restaurants, the ingredients I have listed here makes for a ‘heavy’ meal. If you are one to count kilojoules, it is so easy to modify the ingredients. Swap the bacon for pancetta or a leaner cut of bacon (you might have to add a touch more oil just to grease up the pan). You can use gluten free pasta as well as substituting thickened cream with light evaporated milk and skim milk to replace the half cup of milk.