Lemon Fettuccine with Broccoli and Pancetta Croutons |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Thick slices of pancetta are cubed and fried for the tastiest croutons ever. Ingredients:
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 |
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 |
Directions:
1. Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
2. 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.
3. 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.
4. Test-kitchen tip: If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.
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