Linguine with Pancetta and Broccoli
Perfectly balancing indulgence and freshness, this Linguine with Pancetta and Broccoli recipe is a weeknight dinner that feels like a treat! Tender linguine is tossed with crispy, golden pancetta, sautéed broccoli florets, and a fragrant blend of minced garlic and red pepper flakes, creating a dish that’s equal parts savory and vibrant. A touch of grated Parmesan cheese melts into the pasta, delivering a creamy finish, while an optional sprinkle of lemon zest adds a subtly tangy twist. Ready in just 30 minutes, this recipe seamlessly combines bold flavors with simple preparation, making it an ideal option for busy evenings. Pair it with a crisp side salad or a warm slice of garlic bread for a complete Italian-inspired meal that’s sure to impress.
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Recipe Information
Ingredients
- 400 g linguine
- 150 g pancetta, diced
- 300 g broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 0.5 tsp red pepper flakes
- 50 g parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
- 1 tsp lemon zest (optional)
Instructions
Fill a large pot with water, bring it to a boil, and add a generous amount of salt. Cook the linguine according to the package instructions, reserving 1 cup of pasta water. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook for 5–7 minutes, stirring occasionally, until crispy and golden. Remove the pancetta from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the broccoli florets. Sauté for 3–4 minutes until the broccoli is bright green and tender-crisp. Remove the broccoli from the skillet and set aside.
Lower the heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 1–2 minutes, until fragrant and lightly golden. Be careful not to burn the garlic.
Return the cooked pancetta and broccoli to the skillet. Add the drained linguine and toss everything together to combine. If the pasta seems dry, gradually add the reserved pasta water, 2–3 tablespoons at a time, until the desired consistency is reached.
Season the dish with salt and freshly ground black pepper to taste. Toss in the grated parmesan cheese and mix well, ensuring the pasta is evenly coated.
Optional: Sprinkle with lemon zest for a bright, zesty finish.
Serve the linguine immediately, garnished with extra grated parmesan if desired.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 5554 mg | 242% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.1 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
