lemon pasta

Lemon and Bacon Pasta

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

Lemon adds a nice, fresh flavor to pasta. The bacon and broccoli gives it a great texture also.

Ingredients

10-12 ounces fettuccine or linguine
4 ounces thick bacon or pancetta
1 pound broccoli florets, about 5 cups
1/4 Cup unsalted butter, melted
1/4 Cup olive oil
1 large lemon, zest and juice (you can use two if you *love lemon)
2 Teaspoons fresh thyme
Parmesan Cheese, grated
Pepper
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Helpful Equipment

Microplane zester

Directions

1) Prep all the ingredients.  Dice bacon.  Cut up broccoli into florets.  Grate cheese.  Zest and juice lemon.

2) In a large pot, bring salted water to boil.  Once boiling, add broccoli florets and boil for 2 minutes until bright.  Remove with slotted spoon and run under cold water to stop the cooking.

3) Add bacon to a small pan over medium high heat and cook until crispy, about 10 minutes.

4) Cook pasta in same water as broccoli.

5) Drain pasta and return to same pot.  Stir in butter, olive oil, lemon zest, lemon juice, thyme, and if you want, a bit of bacon grease.

6) Stir well to combine, then fold in broccoli and bacon.

7) Season with pepper and serve with a handful of Parmesan cheese.