Wholemeal tagliatelle with broccoli, bacon and toasted bread

INGREDIENTS
for 4 people

• 250 gr “La Campofilone” Wholewheat Tagliatelle
• 160 g Jowl bacon
• 600 g Romanesco Broccoli
• 1 Clove of Garlic
• 1 Rosemary sprig
• 1 Thyme sprig
• Chili
• 60 g Extra virgin olive oil
• 2 Slices of bread
• salt
• lemon
• herbs

PREPARATION

Cut the bread into cubes, season it with a little extra virgin olive oil, garlic, rosemary and thyme. Bake it for 5 minutes at 180° C to toast it. Clean the broccoli tops. Bring the water to the boil in a pan, add salt, squeeze half a lemon into it and cook the broccoli for 15 minutes. In the meantime, cut the slices of bacon into julienne strips and brown it in a pan. Drain the broccoli and add it to the bacon. Cook the tagliatelle in the same water you cooked the broccoli in. Once cooked, drain the pasta and add it to the bacon and broccoli. Skip them and, if necessary, add some cooking water. Serve and complete with diced toasted bread.