Ingredients
400g rigatoni pasta
1 head broccoli, cut into florets
200g speck or smoked prosciutto cut into cubes
1 spring onion
1 medium red onion
2 tbsp chopped parsley
50ml extra virgin olive oil
200g fine grated Parmesan cheese

Method

Prepare a pot of salted water and bring to the boil. Put the pasta and broccoli together and simmer for about nine minutes or according to packet instructions.

In a pan, heat the oil and fry the speck cubes gently until crispy. Fry the onions.

Strain the pasta and broccoli and add to the speck with a little pasta cooking water. Stir without cooking until the broccoli break. Add the parsley and fold in the Parmesan.

Drizzle a little olive oil and serve.

Michael Cauchi is a Chef patron at Michael’s, at the Civil Service Sports Club, Valletta.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.