The food lab better home cooking through science ( PDFDrive ) 844

PASTA WITH GARLICKY BROCCOLI, ANCHOVIES, AND BACON I love the way the garlicky sauce clings to and soaks into the crowns of broccoli—so much that I’m often tempted to leave out the pasta altogether and just double the (already generous) amount of broccoli But the pasta offers nice textural contrast, as well as little nooks and crannies for bits of smoky bacon, intensely salty anchovy, and lemon zest to hide out in SERVES 4 TO 6 Kosher salt 1 pound broccoli, trimmed and cut into bite-sized florets 4 ounces bacon or pancetta, cut into ½-inch pieces 3 tablespoons extra-virgin olive oil 12 medium cloves garlic, 4 smashed and left whole, 4 finely sliced, 4 minced or grated on a Microplane 4 anchovy fillets, finely minced Pinch of red pepper flakes 2 tablespoons unsalted butter 1 pound small cupped pasta such as orecchiette or shells 2 teaspoons grated lemon zest and 1 tablespoon juice (from 1 lemon) 1 ounce Parmigiano-Reggiano, grated, plus more for serving Freshly ground black pepper Bring a large pot of salted water to a boil Add the broccoli and cook until bright green and tender-crisp, about 3 minutes With a fine-mesh strainer, transfer to the insert of a salad spinner set in the sink and run under cold water to chill Spin in the salad spinner in batches until thoroughly dried, then set aside Place the bacon in a 10-inch skillet, add ½ cup water, and bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, until the water has evaporated and the bacon is beginning to render its fat Add the oil and smashed garlic cloves and cook until the garlic is gently sizzling, about 1 minute Reduce the heat to medium-low and cook until the garlic is golden brown and the bacon is crisp, to minutes Discard the garlic cloves, leaving the oil and bacon in the skillet, and return the pan to high heat Add the sliced garlic and cook, stirring constantly, until the garlic just begins to turn pale golden brown, about 45 seconds Add the broccoli, immediately toss, and cook, stirring and tossing occasionally, until coated in the garlic-bacon oil and just starting to color in spots, about minute Add ... until the garlic is gently sizzling, about 1 minute Reduce the heat to medium-low and cook until the garlic is golden brown and the bacon is crisp, to minutes Discard the garlic cloves, leaving the oil and bacon in the. .. and bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, until the water has evaporated and the bacon is beginning to render its fat Add the oil and smashed garlic... With a fine-mesh strainer, transfer to the insert of a salad spinner set in the sink and run under cold water to chill Spin in the salad spinner in batches until thoroughly dried, then set aside Place the bacon in a