Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts

Sandi (From CA)'s Note:

Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 tablespoons extra virgin olive oil, divided
• 3 garlic cloves, peeled and flattened
• 1 medium onion, chopped
• salt and pepper, to taste
• 3 ounces thinly sliced pancetta, chopped
• 1 teaspoon fennel seed, crushed
• 1/4 teaspoon dry crushed red pepper (optional)
• 1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
• 1 cup water
• 1 (8 7/8 ounce) package dried pappardelle pasta
• 1 cup freshly grated pecorino romano cheese, plus additional for serving
• 1/2 cup pine nuts, toasted

Directions:

1. 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. Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté 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. 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. 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. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Reviews

[Smokenbluecheese]

I found the Pappardelle Pasta, I used minced garlic and left it in the dish, I didn't need a full cup of water either. This is a simple, healthy, and delicious meal, Thanks

[Rita~]

So so Good! Love all the different flavors. I didn`t use the 2 tablespoons oil in step #7. Didn`t need additional water or cheese. I did minced the garlic and added it to the onions along with 1 ounce of diced sun-dried tomatoes, Added them with the rabe.Thanks for a great meal.

[Ilysse]

This is a GREAT meal. I was just going to post this same recipe but thought I would check b4 I did. Glad I did lol. If you don't mind, I'd like to add my 2 pennies. In an attempt to lesson the load on my wallet, I've use diced bacon rather than the pancetta and at the request of DH I use 2x more than called for in the recipe. I usually start with the bacon and add the garlic in step 2. I find just before I add the rapini its necessary to deglaze the pan which I do with a few tablespoons of water or white wine. I've also use fettuccini rather than papparadelle as its hard to find around here if I don't make it myself. This also works well with orchiette(sp?) or shells or even with wide egg noodles (after all, papparadelle is an egg pasta). Don't drain it too well and it adds enough water so the dish isn't too dry. ALSO, if you find the broccoli rabe to be too bitter it helps to cook it in boiling water for 3 minutes, then drain and rinse in cold water to stop the cooking. I also only spin it once in the salad spinner and leave it a little damp like the pasta. If you do this it isn't necessary to add the rapini in stages just dump it all in at step 3. This is a WONDERFUL recipe. The flavors compliment eachother so well. Even DH, who every time I make this tells me he doesn't like broccoli rabe, goes back for seconds and thirds. Great post!