Good Recipes from Friendly Eaters
Lemon Fettuccine with Broccoli and Pancetta
Photo by http://www.flickr.com/photos/bafs/
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
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. 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. 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.
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