HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Broccoli & Parmesan Spaghetti
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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 unit

red onion

1 head


1 bag


2 packet


1 packet


(ContainsGlutenMay be present Egg, Soy)

1 sachet

garlic & herb seasoning

1 sachet

tomato paste

1 box


½ cube

beef stock

1 packet

shaved Parmesan cheese


1 pinch

chilli flakes

1 tub


Not included in your delivery

olive oil

1 tsp

brown sugar

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

20 g


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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