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Lemon Fettuccine with Broccoli and Pancetta “Croutons”

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Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Lemon Fettuccine with Broccoli and Pancetta "Croutons"

amanda

Equipment

  • - Fettuccine Pasta Maker

  • - High-Sided Serving Bowl

  • - Cuisinière (Stovetop Electric Pot)

  • - Mixer with Pasta Attachment

  • - Large Food Processor

  • - Nonstick Skillet (Fry Pan)

  • - Salad Spinner

  • - Chef's Knife

  • - Microplane Grater

  • - Digital Food Scale

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

Instructions

1

Instruction 1

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
2

Instruction 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.
3

Instruction 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.
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