Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Photo by Lenka C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tablespoons extra-virgin olive oil, divided

  • 3

    garlic cloves, peeled, flattened

  • 1

    medium onion, chopped

  • 3

    ounces thinly sliced pancetta, chopped

  • 1

    teaspoon fennel seeds, crushed

  • 1/4

    teaspoon dried crushed red 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 water

  • 1

    8.8-ounce package dried pappardelle pasta

  • 1

    cup freshly grated Pecorino Romano cheese, plus additional for serving

  • 1/2

    cup pine nuts, toasted

Directions

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. 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. 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.

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