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    You are in: Home / Italian / Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts Recipe
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    Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts

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    4 Total Reviews

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    • on September 12, 2013

      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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    • on February 19, 2010

      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

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    • on May 09, 2008

      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.

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    • on May 31, 2006

      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!

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    Nutritional Facts for Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.2
     
    Calories from Fat 240
    44%
    Total Fat 26.6 g
    41%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 58.2 mg
    2%
    Total Carbohydrate 63.0 g
    21%
    Dietary Fiber 7.3 g
    29%
    Sugars 6.0 g
    24%
    Protein 15.3 g
    30%

    The following items or measurements are not included:

    pancetta

    pecorino romano cheese

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