Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
A hearty Italian pasta dish combining wide pappardelle noodles with sautéed broccoli rabe, crispy pancetta, and toasted pine nuts, finished with Pecorino Romano cheese. The bitter broccoli rabe perfectly balances the rich pancetta and nutty pine nuts.
Ingredients
- •4 tablespoons extra-virgin olive oil, divided
- •3 cloves garlic cloves, peeled, flattened
- •1 medium onion, chopped
- •3 ounces thinly sliced pancetta, chopped
- •1 teaspoon fennel seeds, crushed
- •¼ teaspoon dried crushed red pepper
- •1 bunch large bunch broccoli rabe
- •1 cup water
- •8⅘ ounces dried pappardelle pasta
- •1 cup freshly grated Pecorino Romano cheese
- •½ cup pine nuts
Cooking Instructions
- 1.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
20 min
- 2.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
10 min
- 3.
Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
5 min