Rigatoni Carbonara with Broccoli

    30 minutes

    I wanted to make a carbonara that is a little healthier than the full fat version, but still tasting like delicious rich comfort food. This recipe uses reduced fat cream; short-cut bacon, that has less fat, and broccoli to add some healthy greens.

    2 people made this

    Serves: 4 

    • 375g rigatoni pasta
    • 1 head broccoli, cut into small florets
    • 1 tablespoon olive oil
    • 1 small brown onion, finely chopped
    • 4 slices shortcut bacon, finely chopped
    • 3 cloves garlic, crushed
    • 300ml reduced fat cooking cream
    • 1 chicken stock cube, crumbled
    • salt and ground black pepper, to taste
    • 1/3 cup finely grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta in a large saucepan of boiling water for about 12 minutes or until al dente. Add broccoli for the last 3 minutes or cooking time. Drain. Return to pan.
    2. Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook onion and bacon, stirring, for 4-5 minutes or until onion is soft and bacon is crisp. Add garlic and cook for 1 minute.
    3. Add cream and crumbled stock cube and bring to the boil. Reduce heat to medium and boil for 3-4 minutes or until sauce thickens slightly. Season with salt and pepper.
    4. Add sauce and cheese to pasta and broccoli mixture. Toss to combine. Serve.

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