This decadent pasta will excite your taste buds! Creamy Gorgonzola paired with crisp bacon makes a perfect flavour combination.
|16 oz||(450 g) Spaghetti|
|2 tbsp||(30 mL) Olive oil|
|8||Slices Schneiders® Bacon, cut into small strips|
|1||Onion, peeled and finely chopped|
|2||Cloves garlic, minced|
|3 cups||(750 mL) Broccoli florets|
|.33 cup||(125 mL) Toasted coarsely chopped walnuts|
|1 cup||(250 mL) Crumbled Gorgonzola cheese|
|Salt and pepper|
COOK spaghetti in boiling salted water according to package instructions. Drain. Toss in oil and set aside.
HEAT a large skillet over medium-high heat. Cook bacon and onions, stirring frequently until bacon is crisp and onions are soft. Add garlic and continue cooking for 1 minute. Reduce heat to medium. Add pasta, broccoli walnuts and cheese. Cook gently for about 2 minutes or until heated through, tossing pasta until evenly coated.
SEASON with salt and pepper.
Replace broccoli with rapini.
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