Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

4.2(59)

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

by Kristine Kidd·published 2006-03-31

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (11)

serves

4 tablespoons extra-virgin olive oil, dividedolive-oil
3 garlic cloves, peeled, flattenedgarlic
1 medium onion, choppedonion
3 ounces thinly sliced pancetta, choppedpancetta
1 teaspoon fennel seeds, crushedfennel-seed
1/4 teaspoon dried crushed red pepperbell-pepper
1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup waterwater
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for servingpecorino
1/2 cup pine nuts, toastedpine-nut

Instructions (3 steps)

01Heat 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.

03Add 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.

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Not rich — missing servings, total time, or calories.