Wednesday, February 25, 2009



I adapted this heavily from an Epicurious recipe – the preparation is quite similar to Russ Parson’s PASTA W/ BROCCOLI & SAUSAGE.

olive oil
4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
3 cloves garlic, minced
½ cup white wine
1 lb. broccoli, florets cut away, stem peeled and chopped
8 – 10 ounces fresh or dried fettuccine
1 tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice
2 teaspoons minced fresh thyme
1/2 cup freshly grated Parmesan cheese

Heat a couple tablespoons of olive oil in a heavy medium skillet. Sauté pancetta over medium-high heat until almost crisp and brown. Transfer to paper towels.

Add garlic to pan and sauté one minute, add wine, and de-glaze the pan, then turn up the heat and reduce the liquid by half.

Meanwhile, heat salted water in a large pot. Add pasta and cook according to package directions. Add broccoli stems when pasta has about 6 minutes to go, add broccoli with about 3 minutes to go. Reserve ½ cup of pasta water and then drain pasta and broccoli.

Pour pasta and broccoli into skillet. Drizzle lemon juice and some oil over them and then toss with thyme, zest and garlic mixture over low heat. Add pasta water and heat over higher temperature until pasta is coated and liquid is again reduced. Add next 5 ingredients. Toss over low heat to coat. Add pancetta and cheese; toss to blend. Season pasta with pepper and serve with more grated Parmesan on top.

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