Pancetta and Broccoli Pasta
With a few store-cupboard ingredients, this tasty Pancetta and Broccoli Pasta dish will come together in under 30 minutes. Perfect for a speedy mid-week meal.
Calories: 769kcal
Ingredients
- 150 g (5 oz) pancetta chopped into 4mm lardons
- 500 g (18 oz) dried pasta
- 2 cloves garlic crushed
- 1 red chilli chopped
- 1 head (4 cups) broccoli cut into small florets
- 100 g (1 cup) Parmesan cheese, grated
- Salt & pepper
Instructions
- Place the pancetta in a frying pan over a medium - low heat. Cook slowly for approximately 10 - 12 minutes until the lardons are crispy and the fat has rendered out of the pancetta.
If the pancetta is cooked before you add the broccoli to the pasta, remove the fry pan from the heat and continue with the recipe once the broccoli is added to the pasta pot. - Bring a large pot of water to the boil, and cook the pasta according to the package instructions.
- When the pasta is almost ready, add the broccoli to the pasta water.
- Add the garlic and chilli to the pancetta and cook for one minute.
- Drain the pasta and broccoli, reserving a cup of cooking water.
- Tip the pasta and broccoli into the fry pan with the pancetta.
- Scatter a large handful of Parmesan over the pasta, season with black pepper, then toss thoroughly to mix the pancetta through the pasta.
- Add a little of the reserved cooking water if the pasta seems dry.
- Serve immediately with the remainder of the Parmesan