Ingredients
-
4
-
3
-
1
-
-
3
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1/2
-
-
-
Directions
Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts, Pappardelle – wide, ribbon-like pasta – is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result Adapted from Bon Appetit , I have actually made this dish a few times and I love it I followed recipe mostly, left the garlic in the pan and then ‘toasted’ my pine nuts before removing both and then continuing along I also got my pasta timed fairly well, so managed to use pasta water for the 1 cup water and didn’t end up needing to add extra at the end Lovely dish
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Steps
|
1
Done
|
Heat 2 Tablespoons Oil in Heavy Large Skillet Over Medium-High Heat. Add Garlic and Cook Until Golden Brown, Stirring Frequently, About 3 Minutes. |
|
2
Done
|
Discard Garlic. Add Onion, Pancetta and Fennel Seeds to Skillet; Saut Until Onion Is Tender and Pancetta Begins to Brown, About 8 Minutes. Add Crushed Red Pepper (if Using), Then Broccoli Stems and Cook 4 Minutes to Soften Slightly, Stirring Occasionally. Stir in Broccoli Tops, Sprinkle With Salt, and Add 1 Cup Water. Cover and Cook Until Stems and Tops Are Tender, About 5 Minutes. Season to Taste With Salt and Pepper. |
|
3
Done
|
Meanwhile, Cook Pasta in Large Pot of Boiling Salted Water Until Just Tender but Still Firm to Bite, Stirring Occasionally. Drain Pasta, Reserving 1 Cup Cooking Liquid. |
|
4
Done
|
Add Pasta to Skillet With Broccoli and Stir Over Low Heat to Combine, Adding Reserved Cooking Liquid by Tablespoonfuls to Moisten If Necessary. Stir in Remaining 2 Tablespoons Oil and 1 Cup Cheese. Season to Taste Wtih Salt and a Generous Amount of Pepper. |
|
5
Done
|
Transfer to Large Shallow Bowl. Sprinkle With Pine Nuts and Serve, Passing Additional Grated Cheese Separately. |
