Recipe information
Yield
4 Servings
Ingredients
4
ounces 1/4- to 1/3-inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to 1/3-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
Need to make a substitution?
Preparation
Step 1
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
Step 2
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.
Step 3
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.