This delicious tagliatelle pasta with broccoli and bacon recipe can be on the table in just 20 minutes! Tagliatelle pasta is tossed with crispy bacon, tender stem broccoli and lots of garlic, chilli and parsley. The combination of a little pasta water and parmesan cheese creates a glossy sauce that clings to everything it touches. Top everything with some toasted pine nuts for extra crunch and we’re done! It couldn’t be easier!
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- Nutritional Information
- The Ingredients
- Frequently Asked Questions
- How to store leftover broccoli tagliatelle:
- How to reheat broccoli tagliatelle:
- What to serve with broccoli tagliatelle?
- Can you make this broccoli tagliatelle vegetarian?
- Recipes you make also like…
- Watch the Video
- How to Make Tagliatelle Pasta with Broccoli and Bacon Recipe
Hi, hello, let me introduce you to your new favourite 20 minute, weeknight dinner recipe:
* drum roll *
Tagliatelle pasta with broccoli and bacon!
Yup, in just 20 minutes you can have this cheesy, garlicky pasta number in front of you. What more do you need after a hard day of zoom meetings and constantly checking that your microphone is off as you mutter under your breath that this could have been an email?
Crispy smoked bacon, LOTS of garlic and dried chilli create a delicious flavour base that is tossed through tagliatelle pasta and tender stem broccoli. To make the sauce we’re simply making the most of that starchy pasta water and combining it with lots of freshly grated parmesan cheese, as well as a good pinch of pepper and a handful of parsley to get a glossy, saucy situation that clings to every last bit of pasta and broccoli.
The result is a creamy, little bit spicy, little bit smokey, a lot garlicky broccoli pasta recipe that I may have made almost every day for the last two weeks.
IT’S JUST THAT GOOD AND EASY.
Broccoli really is the star ingredient in this recipe. Not only does it gives us a dose of fibre but broccoli is also a great source of vitamin C, vitamin K and folate. Vitamin C is needed to keep cells healthy and helps protect them from free radical damage, thanks to its antioxidant properties. It also needed for healthy skin, cartilage and bone due to its involvement in the synthesis of collagen.
Vitamin K is essential for normal blood clotting and as well as being found in the broccoli in this recipe, it is also found in the parsley. Folate is required in the body for the formation of healthy red blood cells.
Despite its high fat content, the bacon provides us with the micronutrients thiamine and niacin. Thiamine is required to help release energy from the carbohydrates we consume as well as normal function of the nervous system. Niacin is also required to help release energy from the food we eat. Niacin is also needed for normal function of the nervous system, mucous membranes and the skin.
Both the parmesan and the bacon provide protein in this recipe. Protein is required for tissue repair and growth as well as numerous functions throughout the body.
Pine nuts – The pine nuts add a lovely crunch to this recipe as well as a delicate nutty flavour. I would absolutely include them unless you really don’t like them. If you can’t get pine nuts swap them for something like walnuts.
Pasta – I’ve used tagliatelle in this recipe, but fettuccine, linguine or spaghetti would also work well! I’ve opted to use white pasta instead of the wholewheat variety on purpose. White pasta has a higher starch content which means the pasta water is starchier and thus, thickens the sauce better. You can use wholewheat, but add less pasta water to the final dish, to avoid a watery sauce.
Bacon – I love using smoked as it adds so much flavour, but unsmoked works just as well. If you don’t want to use bacon, substitute for thick-cut ham or maybe mushrooms if you wanted to keep it vegetarian.
Garlic and chilli – Add as much as your tastebuds desire! You can omit the chilli flakes if you really don’t like spice.
Broccoli – I’ve opted for tender stem broccoli as it’s my favourite and the thin shape of it complements the shape of the tagliatelle well! Use regular broccoli if that’s what is available to you, just cut it up into small, bitesize chunks and throw it into the pan.
Parmesan – If you can’t get Parmesan, another hard cheese like Grana Padano will work. You could also use a strong cheddar.
Parsley – Parsley adds a bright, fresh flavour that contrasts with the saltiness of the bacon and parmesan. Try basil for a more floral flavour, or chives for a delicate onion flavour.
Frequently Asked Questions
How to store leftover broccoli tagliatelle:
Once cooked, allow the broccoli pasta to cool to room temperature for no more than two hours. Transfer to a storage container and store in the fridge for up to 3 days.
How to reheat broccoli tagliatelle:
While you can reheat this broccoli pasta, for best results eat it freshly cooked. This recipe makes two portions, but it is really easy to half the ingredients to make it for one person. However, if you do have leftovers you want to reheat add them to a pan with a splash of water. Heat on medium until most of the water has evaporated and the food is piping hot all the way through. Alternatively, reheat in the microwave for 2-3 minutes, stirring halfway through, until the broccoli pasta is piping hot. Cooking time will vary depending on your microwave.
What to serve with broccoli tagliatelle?
A simple green salad would be a deliciously, light accompaniment to this broccoli tagliatelle. You could also serve this broccoli pasta alongside meat or fish, like roasted chicken or salmon, if you wanted to add more protein to the mix.
Can you make this broccoli tagliatelle vegetarian?
Simply omit the bacon and substitute for chopped mushrooms. Make sure you get vegetarian parmesan too!
Recipes you make also like…
- Vegan Bolognese With Mushrooms and Lentils
- The Best Greek Orzo Pasta Salad
- Slow Roast Pepper and Tomato Salad
- Penne Carbonara with Prawns, Courgette and Asparagus
- Mediterranean Chicken & Orzo Bake
Watch the Video
How to Make Tagliatelle Pasta with Broccoli and Bacon Recipe
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Tagliatelle pasta and tender stem broccoli is tossed with smoked bacon, garlic, chilli and lots of parmesan cheese in this delicious broccoli pasta recipe. What’s more, it’s ready in just 20 minutes!
- 2 tablespoons pine nuts
- 150 grams dried tagliatelle pasta
- 1/2 tablespoon oil
- 100 grams smoked bacon lardons
- 200 grams tender stem broccoli, cut into bitesize chunks
- 1/2–1 teaspoon dried chilli flakes
- 3 cloves garlic, minced
- 50 grams parmesan, grated
- Black pepper to taste
- Handful parsley, chopped
- In a frying pan on a medium heat toast the pine nuts for 1-2 minutes until lightly golden. Transfer to a plate and set aside.
- Bring a saucepan of water to a boil. Add a big pinch of salt and cook the tagliatelle as per the packet instructions.
- Heat the oil in a frying pan to a medium heat. Add the bacon and fry until crispy, about 5 minutes.
- Add the garlic and chilli to the frying pan and fry for 1 minute.
- Add the broccoli into the pan and toss with the bacon, garlic and chilli. Add in 1/2 cup (120 millilitres) of water from the pasta saucepan. Leave to cook for 3-4 minutes until the broccoli is tender.
- When the pasta is cooked use tongs to transfer it from the saucepan into the frying pan (you can also use a colander but make sure to save the pasta water!). Add 1/4 cup (60 millilitres) of pasta water to the pan and the parmesan. Toss everything together until the parmesan has melted and the sauce is glossy. If the pasta is a little dry add a splash more pasta water to loosen it.
- Toss in the parsley, taste and season with salt and black pepper as desired. Serve in bowls with the pine nuts and more parmesan. Enjoy!
- Because this recipe is ready in such a short space of time, prepping all of your ingredients before you start cooking will allow you to be more efficient, and also will help prevent anything from overcooking because you were still chopping broccoli!
- If you’re using a colander to drain your pasta, add a mug or bowl underneath to catch all that pasta water, that way you will have more than enough to add to the sauce.
Keywords: pasta with broccoli, broccoli pasta, tagliatelle pasta with broccoli, pasta with broccoli and bacon