Name: Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
Yield: 4 Servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, peeled, flattened; 1 medium onion, chopped; 3 ounces thinly sliced pancetta, chopped; 1 teaspoon fennel seeds, crushed; 1/4 teaspoon dried crushed red pepper; 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces; 1 cup water; 1 8.8-ounce package dried pappardelle pasta; 1 cup freshly grated Pecorino Romano cheese, plus additional for serving; 1/2 cup pine nuts, toasted

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0406-BA-COV1-01

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