Pasta with broccoli, bacon and cherry tomatoes

Ingredients for 2 servings:

• 250 g linguine, fresh
• 1 pack of bacon
• 1 broccoli
• 150 g cherry tomatoes
• 50 g Parmesan, freshly grated
• 1 tsp vegetable stock powder
• 100 ml water, hot
• 200 ml cream
• 5 g cornstarch
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and quick, Carbonara style

Cut the bacon into thin strips and fry them in a large pan until crispy. Reserve some bacon from the pan for garnish. Mix the hot water with the cream, vegetable stock powder, and cornstarch to eliminate lumps. Deglaze the bacon with the vegetable stock-cream mixture and simmer for about five minutes, stirring occasionally. Add half of the Parmesan cheese and season with salt and pepper. Cut the broccoli into bite-sized pieces. Boil plenty of salted water in a large pot. Cook the pasta and broccoli at the same time for five minutes (according to the package instructions). Drain the pasta and broccoli. Add the pasta and broccoli to the sauce in the pan, mix everything together, and serve. Top the pasta with the halved cherry tomatoes and the remaining Parmesan cheese and garnish with the crispy bacon. Tip: If you are not using fresh pasta, you can add the broccoli five minutes before the end of cooking so that it is still firm to the bite.