Lemon Fettuccine with Broccoli and Pancetta

By April 28, 2010Uncategorized

Photo by http://www.flickr.com/photos/bafs/

4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes

5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)

9 ounces fresh or dried fettuccine

1/4 cup (1/2 stick) butter, melted

1/4 cup olive oil

1 tablespoon finely grated lemon peel

2 teaspoons fresh lemon juice

2 teaspoons fresh thyme leaves

1/2 cup freshly grated Parmesan cheese

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally. Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.


Author Terra

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