Serves four.  A wise man (award winning chef Michael Symons) once said “I’ve never met a vegetable that wasn’t better with bacon.”  Works for me.  This has veg and bacon, but also has garlic & chilli fried breadcrumbs, which leads to a great contrast in texture.

  • 2 tbls olive oil
  • 150g rindless bacon rashers, trimmed, cut into 2-3cm pieces
  • 2 large garlic cloves, bruised
  • 1 1/2 cups (100g) fresh breadcrumbs
  • Pinch of dried chilli flakes
  • 450g spaghetti
  • 2 bunches broccolini, but into 3cm lengths
  • 1/2 cup (25g) freshly grated parmesan, plus 2 tbs extra to serve

Heat the oil, then cook the bacon until crisp and set aside, retaining the oil.

Bruise the garlic, then drop into the oil to infuse flavour for a couple of minutes, then remove the garlic.  Put the breadcrumbs and chilli into the flavoured oil and stir over medium heat for five minutes or until golden.  Transfer to a plate and set aside.  This is the pangrattato

Cook pasta according to instructions, adding the broccolini for the last 2-3 minutes to get tender.  Drain, reserving 1/4 cup of the cooking liquid.

Return spaghetti and broccolini to pasta pan with bacon, parmesan and reserved cooking water.  Season, then toss over mediuum heat for 1-2 minutes to warm through.  Dish up, then top with the pangrattato and extra cheese.