You know how you’re halfway through a dish and it’s not turning out quite how you want? That happens to me often, and I end up doing all sorts of things to get it right to the taste profile I’m looking for (how wanky is that phrase but it’s totally exactly what I’m trying to say), which makes food blogging kind of difficult. I often cook by intuition and taste so I always have to remind myself to write everything down because it won’t work any other way.
I mean I’m sure it will still be good, but it won’t be quite how I want it, ya feel me?
So I was putting some broccoli in with my orrechiette because that’s a pretty standard combo, but I just was not happy with how it tasted. I don’t put in the usual anchovy, and I think I was just looking for some rich, cheesy sauce in this pasta adventure with a token offering of healthy greens so figured I would merge my current dish with a carbonara-style situation and then I could have the best of both worlds.
I tell you, internet, it won’t be the last time.
I have a lot of quick pasta lunches that are total fallbacks for me and I’m adding this one to the repertoire. Get amongst it!
Orecchiette with broccoli carbonara
I’ve been told 80g of uncooked dried pasta is pretty standard for a single serving, but I usually eyeball it.
1. Cook what kind of pasta you want in boiling salted water until al dente (you’ll be finishing it off in the pan). About one before it’s done, throw in a handful of broccoli that you’ve broken up into little pieces.
2. Drain the pasta and the broccoli, keeping about 1/2 cup of pasta water.
3. In a frying pan, heat some butter or oil over medium-low heat and add some garlic if you like.
4. In a bowl, mix together the yolk of an egg and about 1/4 to 1/2 cup grated parmesan-style cheese, something rich and zingy
5. Toss the pasta and broccoli into your frying pan and take the pan off the heat. Stir through a little of the pasta water, then the egg and parmesan mixture, and stir around while the hot pasta cooks the egg and turns it all into a clingy sauce. Add bits of pasta water as you go to help emulsify and get the sauce to the consistency you want.
6. Taste for seasoning and add more cheese/salt and a good sprinkle of cracked black pepper. YES.
What do you do when you make a pasta and it just isn’t cutting it? What’s your flavour secret weapon?