The plan was Filet Mignon for dinner but murphy's law prevailed... It's a Friday, everything was closed, I'm scheduled to bake for the salon and cook dinner,,, so naturally, I run out of gas (this is the 3rd consecutive time that this happened). Bloody irritating but nothing to be done.
So I had to think quick.
Hubby enjoyed the pasta previously made for my kids so I thought why not? Just tweak it here and there and it'll be just perfect.
Tip 1: Don't overcook the garlic and broccoli
Tip 2: If you don't want this to be creamy, then skip the whip cream part. Just add parmesan and 1 cup chopped basil on the hot pasta until it's well wilted and flavour is well infused to the pasta mixture.
Tip 3: Obviously, if your gas cooker is working, then cook it there! why make it the long way :)
Ingredients:
100 grams Pancetta
8 tbsps olive oil
3 tbsps butter
4 cloves garlic, minced
100 grams Pancetta
300-500 grams broccoli florets (depending on how much you like it)
1 cup garlic and herb broth (or vegetable broth)
250 grams Penne pasta
2 tbsps unsalted butter
250 ml whip cream
2 tbsps grated Parmesan Cheese
2 tbsps butter
Slice of Kraft Cheddar Cheese Singles
Extra Parmesan Cheese for additional garnishing
Serves 4
Cook pasta (in the rice cooker) according to package directions. Drain and transfer into your tossing bowl.
In the same cooker, heat oil and butter. Gently brown garlic then add broccoli and pancetta cooking for 2-3 minutes. Add broth, cover and simmer until broccoli is tender.
Pour the mixture into the tossing bowl and ... naturally toss well
For the sauce, on the same rice cooker, heat another 2 tbsps butter and add whip cream. Add 3 tbsps parmesan and Cheese single, cook for another minute. Pour to the tossing bowl and mix well.
Voila! A really creamy pasta sauce, crunchy broccoli and al dente pasta with the salty pancetta.
We enjoyed this a lot and do hope you'll enjoy it as well.
Happy Eating!
So I had to think quick.
Hubby enjoyed the pasta previously made for my kids so I thought why not? Just tweak it here and there and it'll be just perfect.
Tip 1: Don't overcook the garlic and broccoli
Tip 2: If you don't want this to be creamy, then skip the whip cream part. Just add parmesan and 1 cup chopped basil on the hot pasta until it's well wilted and flavour is well infused to the pasta mixture.
Tip 3: Obviously, if your gas cooker is working, then cook it there! why make it the long way :)
Ingredients:
100 grams Pancetta
8 tbsps olive oil
3 tbsps butter
4 cloves garlic, minced
100 grams Pancetta
300-500 grams broccoli florets (depending on how much you like it)
1 cup garlic and herb broth (or vegetable broth)
250 grams Penne pasta
2 tbsps unsalted butter
250 ml whip cream
2 tbsps grated Parmesan Cheese
2 tbsps butter
Slice of Kraft Cheddar Cheese Singles
Extra Parmesan Cheese for additional garnishing
Serves 4
Cook pasta (in the rice cooker) according to package directions. Drain and transfer into your tossing bowl.
In the same cooker, heat oil and butter. Gently brown garlic then add broccoli and pancetta cooking for 2-3 minutes. Add broth, cover and simmer until broccoli is tender.
Pour the mixture into the tossing bowl and ... naturally toss well
For the sauce, on the same rice cooker, heat another 2 tbsps butter and add whip cream. Add 3 tbsps parmesan and Cheese single, cook for another minute. Pour to the tossing bowl and mix well.
Voila! A really creamy pasta sauce, crunchy broccoli and al dente pasta with the salty pancetta.
We enjoyed this a lot and do hope you'll enjoy it as well.
Happy Eating!
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