Pancetta, Pasta and Broccoli

Love What UEAT
3 days ago
2 min read

#recipe #pancettapastadish #pancetta #pastadish #springpasta #summerpasta #Italianmeal

This pasta dish with pancetta (Italian bacon) and broccoli, is considered a spring/summer meal. It’s made with fresh broccoli, which are displayed on market stalls during these two seasons.

However; nothing prevents you from preparing this pasta dish at any time of the year.

Quick and easy to put together, this savoury delicious recipe can be ready in about 30 minutes. Just enough time to cook the pasta because the “sauce” is prepared while the pasta is cooking.

A truly exquisite simple meal which can easily be modified by adding other vegetables, for example: potatoes, peas or artichokes to name a few. Don’t be surprised if your guests ask for a second helping!

INGREDIENTS: Total time: 30 minutes

Serves 4-6

7 ozs (200 g) pancetta (Italian bacon) cut in small cubes

18 oz box (500 g) farfalle pasta (or any medium size pasta)

4 1/2 cups (approx 400 g) broccoli (cut in florets and rinsed)

1/3 cup (approx 80 g) olive oil

Sprinkle of chili flakes (optional)

Salt to taste

DIRECTIONS: Over stovetop

1. Cut broccoli in small florets. Rinse. Set aside.

2. Cut the pancetta into small cubes. Set aside.

3. Bring a big pot of water to boil. Add the salt and pasta. Cook as per packaging instructions (or to your liking). Stir occasionally.

DON’T FORGET TO RESERVE SOME OF THE PASTA WATER

4. Meanwhile, in a large deep skillet, over medium heat, add your pancetta (or bacon).

Cook and toss regularly till full cooked and browned. Add chilli flakes.

5. Add the broccoli florets and olive oil. Give it a toss. Add one or two ladles of the pasta water. Let cook for about 3 minutes, or until fork tender.