Whoever hates broccoli when they are little kids clearly has not tried this recipe yet. This recipe is inspired by the infamous Buon Ricordo's Fettucine al tartufovo , with a twist. I have used squid ink linguine instead of plain fettucine and added broccoli to it. The marriage between runny egg yolk, cream and broccoli is irresistible! If I can pull off this simple recipe, so can anyone ;)
Ingredients
Squid ink linguine
3 Dollops of Butter
150 ml of Cooking cream
1 Broccoli (Only use the florets/head)
1 Egg
Directions
Add pasta to boiling water (with salt). In a separate pan, melt butter, add finely chopped broccoli florets/head and pour cream. Let it simmer in low heat for 3 minutes. Toss in your al dente pasta into the cream. Fry/ poach egg. Serve it on the linguine.
Poke your egg yolk. I like mine runny. Mix well with the linguine and marvel at how tasty a simple dish can taste!
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