Friday, April 07, 2006

Pasta With Irish Bacon And Broccoli

Irish Bacon

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat. Similar to Canadian bacon, this meat is cured, smoked and cut into round slices. However, unlike Canadian bacon which is very lean, the fat is retained around the edge of the loin to enhance the flavor.


4 slices Irish Bacon, cut crosswise into 1/4 inch strips
8 ounces dried corkscrew or quill-shaped pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup de-fatted chicken broth
1/8 teaspoon hot pepper flakes
4 cups fresh broccoli florets
2 tablespoons grated Parmesan cheese

Cook pasta in large amount of salted boiling water. While pasta is cooking, in non-stick skillet over medium heat, cook bacon strips just until they begin to brown. Stir in garlic and onions; cover and cook for several minutes or until onion is soft. Raise heat to medium high. Add chicken broth, hot pepper flakes and broccoli. Cover and cook for 7 to 8 minutes until broccoli is crisp-tender and still bright green. Stir in grated Parmesan and salt to taste. Toss with hot cooked pasta. Serve immediately.

Serves 4.

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