Lemon Fettuccine with Broccoli and Pancetta
(Fettuccine al Limone con Broccoli e Pancetta)
Ingredients:
4 ounces 1/4 to 1/3-inch thick slices pancetta cut into 1/4 to 1/3-inch cubes
5 and 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
9 ounces fresh or dried fettuccine pasta
1/4 cup (1/2 stick) butter, melted
1/4 cup extra virgin olive oil
1 tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice
2 teaspoons fresh thyme leaves
1/2 cup freshly grated Parmigiano cheese
Directions:
Saute 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. Serves 4.