Broccoli and Ham Pasta
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  • 2 slices of cured ham or bacon. At a real nod to inauthenticity I used Black Forest Ham
  • 1/2 tsp olive oil
  • 1 clove of garlic, peeled but left whole
  • 1 egg (if halving the recipe, use the egg yolk only)
  • 30-35 g, a generous 1oz extra mature, vintage (sharp) cheddar, parmesan or pecorino
  • 1 tbsp cold water (if halving the recipe, still use 1 tbsp)
  • 70 g Dry spaghetti
  • 70 g Broccoli cut into small florets



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