Name: Lemon Fettuccine with Broccoli and Pancetta "Croutons"
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

Skip to main content

Image may contain Spaghetti Food Pasta Noodle and Plant

Recipe notes

Back to top