Pasta with Pancetta Broccoli or Broccoli Rabe and Pine Nuts
Elevate your weeknight dinner with this irresistible recipe for Pasta with Pancetta, Broccoli or Broccoli Rabe, and Pine Nuts. Combining the savory richness of crispy pancetta with the tender crunch of broccoli or the earthy bite of broccoli rabe, this dish is a symphony of flavors and textures. Toasted pine nuts add a luxurious nuttiness, while a touch of garlic and optional red pepper flakes infuse bold depth throughout. With a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese to complete the masterpiece, this pasta dish is as elegant as it is easy to prepare. Perfect for busy nights, it comes together in just 30 minutes and pairs beautifully with any variety of pasta you prefer—think penne, orecchiette, or classic spaghetti. Whether you're entertaining or simply treating yourself, this versatile recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 12 oz pasta (such as penne, orecchiette, or spaghetti)
- 4 oz pancetta, diced
- 2 cups broccoli or broccoli rabe, cut into bite-sized pieces
- 1 oz pine nuts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, toast the pine nuts until golden and fragrant, about 2-3 minutes. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the remaining tablespoon of olive oil to the skillet, along with the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
Add the broccoli or broccoli rabe to the skillet and stir to coat in the garlic oil. Cook for 5-7 minutes, until tender but still crisp. If needed, add a splash of the reserved pasta water to help steam and soften the broccoli.
Return the pancetta to the skillet, and stir to combine. Add the cooked pasta and toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
Stir in the toasted pine nuts and season with salt and black pepper to taste.
Serve immediately, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.9 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1156 mg | 25% | |
*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.
