g (1 lb 2 oz) broccoli, florets removed
tablespoons olive oil
g (2½ oz) bacon, finely chopped
ml (7 fl oz) milk
g (1 lb 2 oz) pasta (any pasta that holds onto sauce, like orecchiette or ridged rigatoni)
g (2¼ oz / ½ cup) finely grated parmesan cheese, plus extra to serve
A few pinches of chilli flakes (optional)
Wash the broccoli and cut into florets. Boil in a large saucepan of salted water for 12-15 minutes until soft. Remove the broccoli when done and reserve the water to cook the pasta in. In a large frying pan, heat the oil and fry the bacon for 3-4 minutes, then add the broccoli. Stir a little then add the milk. Cook for 15 minutes, stirring occasionally, breaking up the broccoli with the back of the spoon as you go. The sauce will end up a milky green colour and quite thick. Cook the pasta in the saucepan and water you used for the broccoli. Before draining, reserve some pasta water, then drain and return the pasta to the pot. Add the broccoli sauce and parmesan, stirring to combine and season with salt and pepper. Spoon in enough pasta water to loosen the sauce to help it cover the pasta evenly and create a creamy texture. Serve with extra parmesan grated over the top. Add chilli flakes if you’d like some extra punch. Recipe from the beautiful Rosa’s Farm by Rosa Mitchell, a cookbook I got for my birthday and haven’t stopped cooking from since.