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Wednesday 1 May 2019

The Big Glut Recipe - May

Creamy broccoli and bacon spaghetti

Super, simple midweek dish serves four, courtesy of Delicious Magazine.


  • 400g spaghetti
  • ½ large head broccoli, cut into small florets
  • Olive oil for drizzling
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 British free-range unsmoked streaky bacon rashers, roughly chopped
  • 100ml half-fat crème fraîche
  • 5 free-range egg yolks (freeze the whites in a labelled freezer bag)
  • Grated cheddar to serve (optional)

Bring a large saucepan of water to the boil, then cook the pasta for 10-12 minutes until al dente, adding the broccoli to the pan for the last 4-5 minutes. Drain in a colander, then drizzle with a little oil.

Meanwhile, heat a glug of oil in a large frying pan, fry the onion for 3-4 minutes. Add the garlic and bacon, fry for 5-10 minutes until the bacon is crisp. Take the pan off the heat.

Add the pasta and broccoli to the pan with the bacon mixture in it and stir everything together thoroughly. Stir in the crème fraîche and egg yolks, then season well.

Serve immediately, sprinkled with grated Cheddar or Parmesan, if you like.

Recipe courtesy Delicious Magazine

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