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Bacon, Broccoli & Parmesan Spaghetti

Bacon, Broccoli & Parmesan Spaghetti

with Capers & Chilli

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What's a quick way to bring delicious flavour to spaghetti with broccoli? Add a rich tomato sauce studded with bacon, chilli and capers. This extra-saucy combination makes every mouthful bellissimo!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 unit

red onion

1 head

broccoli

1 bag

parsley

2 packet

bacon

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

1 sachet

garlic & herb seasoning

1 sachet

tomato paste

1 box

passata

½ cube

beef stock

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 pinch

chilli flakes

1 tub

capers

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4080 kJ
Fat38.4 g
of which saturates17.5 g
Carbohydrate105 g
of which sugars25.7 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium2960 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Finely chop the red onion. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the parsley leaves. Cut the bacon into 1cm pieces.

2

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and drizzle with olive oil to prevent the strands sticking together.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

3

While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and bacon and cook until golden, 5-6 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and then a dash of water and cook, tossing, until softened, 4-5 minutes. Add the garlic & herb seasoning, capers and garlic and cook until fragrant, 1-2 minutes.

4

Add the tomato paste, passata, brown sugar, reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Return the bacon and onion to the pan. Simmer over a medium heat until thickened, 1-2 minutes. Add the butter and stir through until melted, 1 minute. Remove from the heat.

TIP: Loosen the sauce with a little more reserved pasta water if needed.

5

Add the spaghetti and shaved Parmesan cheese (reserve some for garnish) to the tomato sauce in the frying pan and toss to combine. Season to taste with salt and pepper.

6

Divide the bacon, broccoli and Parmesan spaghetti between bowls. Garnish with the parsley, reserved Parmesan and a pinch of chilli flakes (if using).