Speck & Broccoli Spaghetti

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Speck & Broccoli Spaghetti

Yield 4

Author Lucy Tweed

Cook time

25 Min

Total time

25 Min

Hackery at it’s finest

Ingredients

• 500g spaghetti
• 200g speck, batoned
• 3 cloves garlic, chopped
• 1 head of broccoli, finely chopped (see recipe for cutting tips!)
• 1 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt, to taste

Instructions

1. In a large pot, bring at least 5 liters of heavily salted water to a boil.
2. In a cold, deep frying pan, add the chopped speck and place it over medium heat. Allow it to render until it turns golden and crispy, which should take about 5 to 10 minutes.
3. Add the chopped garlic to the rendered speck and sauté until it becomes aromatic, approximately 2 more minutes. Remove from heat, keep warm.
4. As the speck is rendering, prepare the broccoli. Hold the head of broccoli upside down over a bowl and gently shave the florets and flowers off into the bowl, going further into the spine. This method minimizes mess. Set aside.
5. Once the pasta water is boiling, add the spaghetti and the finely chopped broccoli to the pot. Let them cook together until the pasta reaches al dente consistency.
6. Before draining the pasta and broccoli, remember to reserve at least half a cup of the cloudy, starchy pasta water. This will be used later to emulsify the sauce.
7. Drain the cooked pasta and broccoli, making sure not to lose the delicate broccoli flowers. Transfer them directly into the pan with the rendered speck and garlic and back over medium heat.
8. Toss the pasta and broccoli in the pan with the speck and garlic, ensuring they're well mixed.
9. Add lots of grated Parmesan cheese and the reserved pasta water to the pan. Continuously stir until the sauce emulsifies and coats the pasta and broccoli beautifully.
10. Serve the dish with extra grated Parmesan cheese and lemon zest. Season with salt to taste.

Notes

This recipe involves multiple steps happening concurrently, so it's important to time them well to ensure everything comes together smoothly.

Nutrition Facts

Calories

833

Fat

29 g

Sat. Fat

11 g

Carbs

108 g

Fiber

8 g

Net carbs

100 g

Sugar

6 g

Protein

34 g

Sodium

875 mg

Cholesterol

55 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.