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Bucatini Pasta With Shredded Broccoli, Crispy Bacon And Lemon

Pasta is an incredible thing.  I love that there are a million ways to make the same type of pasta taste quite different.  And if I am being honest, I could eat pasta every day.  I could live in Italy and eat homemade pasta for every meal.  But neither of those options is reasonable.  When I have pasta, it’s almost a treat, meaning I like it to be worth it.  I’m always looking for a delicious way to make pasta worth it: tasty and not overly difficult (as pasta is often a great quick meal option).  This pasta dish is a simple recipe packed with vegetables, making this particular “treat” both nutritious and pretty.

This is bucatini with shredded broccoli, crispy bacon, and lemon.  Bucatini, also known as “perciatelli,” is a thin straw-like pasta with a hole that runs through the center.  The name “bucatini” comes from the Italian word “buco” which simply means “hole”.  Bucatini is made from durum wheat flour and water and is common in Italy, particularly in Rome–which is where I first had it years ago.  You do not need to be Italian to know that the shape and size of pasta can influence the taste of a dish.   But bucatini is a variety that works well with several different sauces, and it is substantial enough to hold up even with the addition of a protein.  Because bucatini is a slightly stronger pasta, it can easily handle the broccoli and bacon flavors and I think still comes through as a great, not too heavy pasta dish.

bucatini pasta with shredded broccoli

In this recipe, I use broccoli, which is a favorite vegetable for my family, in an almost pesto-style way.  I use a box grater to grate the raw broccoli which, like cauliflower rice, can cut down on cooking time substantially.  I add similar pesto flavoring agents like fresh Asiago cheese, garlic, pine nuts, and parsley as well as a hint of lemon juice and lemon zest to keep this dish tasting light and fresh.  In all honestly, I could stop right there as these are some of my favorite flavors.  But I have kids.  So, as a nod to them, I added some crispy bacon and used a bit of the bacon oil to flavor this dish even more.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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