Description
Indulge in the vibrant flavors of Broccoli Rabe Pancetta Pasta, a delightful dish that brings together crispy pancetta and fresh broccoli rabe for an unforgettable meal. Perfect for cozy evenings or impressing guests, this quick-to-make recipe combines rich and earthy notes that will leave your taste buds dancing. With its stunning presentation and satisfying taste, it’s a dish you’ll want to savor time and again.
Ingredients
Scale
- 8 oz orecchiette pasta
- 1 bunch broccoli rabe, chopped (about 8 oz)
- 4 oz high-quality pancetta, diced
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot of salted water, bring to a boil. Add orecchiette and cook until al dente (8-10 minutes). Reserve some pasta water before draining.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add diced pancetta and sauté until crispy.
- Stir in minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add chopped broccoli rabe to the skillet. Cook for about 4-5 minutes until tender but still bright green.
- Add drained pasta with reserved water to the skillet, tossing to coat in the pancetta fat.
- Remove from heat, sprinkle freshly grated Parmesan on top, toss again, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg