Lemon Fettuccine with Broccoli and Pancetta "Croutons"Cos Poulos
Thick slices of pancetta are cubed and fried for the tastiest croutons ever.
Test-kitchen tip:
If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
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
Preparation
Step 1
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
Step 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.
Step 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.
