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.