Baked Pasta with Broccoli and Pancetta: A Comforting Italian Classic
Delight in the warmth of this Baked Pasta with Broccoli and Pancetta, a satisfying dish that brings together wholesome fusilli, smoky pancetta, and creamy cheeses. Perfect for family meals or a dinner with friends, this hearty recipe combines fresh vegetables, crispy pork, and a velvety cheese sauce for an unforgettable experience.
Servings
4 people
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat fusilli | 320 g |
| Fresh broccoli | 700 g |
| Grana Padano DOP (grated) | 4 tbsp |
| Smoked pancetta (cubed) | 300 g |
| Valtellina Casera cheese | 150 g |
| Extra virgin olive oil | 4 tbsp |
| Fine salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 27 g |
| Carbohydrates | 49 g |
| Fats | 23 g |
| Fiber | 6 g |
| Sodium | 600 mg |
Instructions
1. Preparing the Broccoli
- Begin by separating the broccoli florets from the stalk. Wash them thoroughly under running water.
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook them until tender, about 5–6 minutes.
- Once cooked, drain the broccoli and set aside. Be sure to save the cooking water—it will be reused for boiling the pasta.
2. Preparing the Pancetta
- While the broccoli cooks, dice the smoked pancetta into small cubes.
- Heat a skillet over medium heat. Once hot, add the pancetta and cook until crispy and golden, about 5 minutes. Stir occasionally to ensure even browning.
3. Preparing the Cheeses
- While the pancetta cooks, slice the Valtellina Casera cheese into thin slices, then cut it into small pieces.
- Grate the Grana Padano if it is not pre-grated, ensuring you have enough for layering and topping.
4. Combining Ingredients
- Preheat your oven to 200°C (static mode).
- Using the reserved broccoli, chop the florets into smaller, bite-sized pieces.
- When the pancetta is fully cooked, add the broccoli pieces to the pan. Sauté together for 2–3 minutes to blend the flavors.
5. Cooking the Pasta
- Reheat the broccoli cooking water and use it to boil the whole wheat fusilli until al dente. This should take about 8–9 minutes.
- Drain the pasta and transfer it to a large mixing bowl.
6. Assembling the Dish
- Lightly grease a medium baking dish with a drizzle of extra virgin olive oil.
- Sprinkle 1 tablespoon of grated Grana Padano evenly on the bottom of the dish.
- Add a layer of cooked pasta, followed by half of the broccoli and pancetta mixture. Distribute half of the Casera cheese pieces evenly on top.
- Add another layer of pasta, using the remaining broccoli, pancetta, and Casera cheese.
7. Topping and Baking
- Finish with a final layer of pasta. Sprinkle the remaining grated Grana Padano over the top.
- Drizzle with a tablespoon of extra virgin olive oil for added richness.
8. Baking and Gratinating
- Place the dish in the preheated oven and bake on the middle rack for 15 minutes.
- Switch the oven to grill mode and bake for an additional 3 minutes or until the top is golden and crispy.
9. Serving
- Remove the dish from the oven and let it cool slightly for 2–3 minutes.
- Serve the baked pasta with broccoli and pancetta hot, garnished with a fresh drizzle of olive oil if desired.
Tips for Success
- Cheese Substitutes: If Valtellina Casera is unavailable, try Fontina or Gruyère for a similarly creamy texture and rich flavor.
- Vegetable Variations: Swap broccoli with cauliflower or add some sautéed mushrooms for variety.
- Gluten-Free Option: Use gluten-free fusilli to accommodate dietary restrictions without compromising flavor.
This Baked Pasta with Broccoli and Pancetta will fill your home with tantalizing aromas and your table with joy. Enjoy every creamy, smoky bite, and relish the blend of textures and flavors in this timeless dish.
