Orecchiette with broccoli and bacon

Orecchiette with broccoli and bacon

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 705 kcal
, Fat: 35 g
, Carbohydrate: 67 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150g bacon strips, sliced


150g bacon strips, sliced
350g orecchiette
salted water, boiling
600g broccoli, cut into florets
1 red chilli pepper, deseeded, cut into strips
125g Mascarpone
salt and pepper to taste
1tbsp marjoram leaves
60g Parmesan by the piece
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How it's done


Slowly fry the bacon in a frying pan until crispy, remove and drain on paper towels.


Cook the pasta in salted water for approx. 7 mins. Add the broccoli, cook both until al dente, pour away the water without draining and return to the pan. Add the chilli pepper and mascarpone, heat gently while stirring until the mascarpone has melted. Mix in the bacon and marjoram, season.

Plate up the orecchiette, top with parmesan shavings.

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