Bacon and broccoli collide in this awesome dish to bring you the best dinner you've had this week.
|1 Pkg||(250 g) Olivieri® Broccoli and White Cheddar Cheese Ravioli|
|1 Pkg||(275 mL) Olivieri® Carbonara Sauce|
|4||Slices bacon, chopped|
|1/4 cup||(60 mL) Panko breadcrumbs|
|1 bunch||Baby broccoli, stems trimmed or 1 cup (250 mL) broccoli florets|
|2 tsp||(10 mL) Vinegar|
|2 tbsp||(30 mL) Freshly grated Parmesan cheese|
BRING a large pot of salted water to a boil.
MEANWHILE cook chopped bacon over medium-high until very crispy, about 6-8 minutes. Remove from the pan using a slotted spoon and drain on a paper towel lined plate. Reserve 1-2 tbsp (15-30 mL) of the bacon drippings. Mix the bacon drippings with breadcrumbs in a small bowl and set aside.
ADD broccoli to the salted water and cook for 2 minutes or until tender crisp and bright green. Remove from the water using a slotted spoon and rinse under cold water. Set aside.
HEAT Carbonara sauce in a large skillet over low heat.
COOK the pasta in salted, boiling water according to the package directions. Drain well, reserving ½ cup (125 mL) of the pasta water. Add the pasta to the Carbonara sauce along with the broccoli. Season with salt and pepper. If the sauce is too thick, use a little of the reserved pasta water to thin to desired consistency.
HEAT 2” (5 cm) of water and the vinegar to a boil in a shallow saucepan. Crack eggs, one at a time into a small bowl. Stir the water in a circular motion and while the water is moving, carefully tip the eggs into the pan. Gently nudge the whites close to the yolks using a spatula or spoon. Simmer gently for about 3 minutes or until the whites are set and the yolks are soft.
Divide the pasta between two plates. Using a slotted spoon remove the eggs from the water and set gently on top of the pasta. Sprinkle with bacon, breadcrumbs and Parmesan cheese.
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