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Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cipolline onions. Halve, peel, and thinly slice the yellow onion. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. Grate the cheddar on the large side of a box grater.
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the chopped cipolline onions and a drizzle of olive oil; carefully toss to combine. Taste, then season with salt and pepper if desired.
Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
In the same pan, arrange the bacon in an even layer. Cook on medium-high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
Add the cooked vegetables and sauce to the pot of cooked pasta; stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the toasted breadcrumbs, cooked bacon (crumbling before adding), and chopped parsley. Serve the finished broccoli on the side. Garnish with the parmesan. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cipolline onions. Halve, peel, and thinly slice the yellow onion. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. Grate the cheddar on the large side of a box grater.
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the chopped cipolline onions and a drizzle of olive oil; carefully toss to combine. Taste, then season with salt and pepper if desired.
Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
In the same pan, arrange the bacon in an even layer. Cook on medium-high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
Add the cooked vegetables and sauce to the pot of cooked pasta; stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the toasted breadcrumbs, cooked bacon (crumbling before adding), and chopped parsley. Serve the finished broccoli on the side. Garnish with the parmesan. Enjoy!
Tips from Home Chefs