Pangrattato is a mix of shredded bacon with breadcrumbs pan fried in olive oil, and it adds a delightful crunch to this pasta. #HomeCooked
- 4 tbsp extra virgin olive oil
- 1-2 tsp chilli flakes
- 2 garlic cloves, thinly sliced
- 2 bunches broccolini, trimmed
- 150 ml white wine
- 400 g short pasta (like penne, fusilli or rigatoni)
- 2 slices stale bread
- 2 rashers streaky bacon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Start by making the bacon pangrattato. Blitz the bread in the food processor and set aside. Then add bacon and blitz again til shredded.
2. Heat up half of the oil in a large frying pan, add the bread crumb mix, a pinch of salt and toss for 3-4 minutes over medium-high heat until crunchy. Set aside.
3. Wipe the pan clean, then add remaining oil to the pan, add chilli and garlic and cook together for 45 seconds or until fragrant. Deglaze with wine and bubble away for 2 minutes. Set aside.
4. Drop the pasta and the broccolini in large pot of salted, boiling water, stir and cook until al dente. Turn the heat up under the frying pan, drain the pasta and broccolini using a slotted spoon straight into the pan, dragging along some pasta cooking water. Toss in the pan for 1-2 minutes to coat the pasta evenly.
Spoon in bowls and top with bacon pangrattato.
Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.