Pasta with Romanesco Broccoli and Pancetta
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Romanesco Broccoli | 1kg |
| Pancetta (unsmoked) | 200g |
| Parmigiano Reggiano DOP (grated) | 80g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 60g |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions:
To prepare this delicious Pasta with Romanesco Broccoli and Pancetta, begin by cleaning the broccoli. Start by removing the outer leaves, then break off the florets from the thick stem. Carefully chop the tender part of the stem into small cubes to avoid wasting any of the vegetable. Once cleaned, rinse the broccoli thoroughly under cold water, ensuring any dirt is washed away.
Next, bring a pot of water to a boil and blanch the broccoli florets and stem pieces for about 2 minutes. You can save time by using the same water to cook the pasta later, minimizing waste and maximizing flavor.
While the broccoli is blanching, heat a large pan over medium heat. Add 50g of olive oil and the whole garlic clove. Sauté until the garlic turns golden and fragrant, then remove it from the pan, leaving the infused oil. Season with salt and pepper to taste.
Cut the pancetta into small cubes. Add 10g of olive oil to the pan with the garlic-infused oil and toss in the pancetta. Let it cook until it becomes crispy, rendering out its flavorful fat. Once the pancetta is perfectly browned, remove it from the pan and set it aside.
Grate the Parmigiano Reggiano and set it aside. This will be added later to create a creamy sauce.
Now, bring a large pot of salted water to a boil and cook the rigatoni until al dente, as per the package instructions. Once cooked, reserve some pasta cooking water and drain the rest.
Add the pasta directly to the pan with the pancetta and broccoli, making sure the flavors meld together. If the mixture appears too thick, thin it out by adding a little of the reserved pasta water.
Toss everything well until the pasta is evenly coated with the pancetta and broccoli mixture. Stir in the grated Parmigiano Reggiano to create a luscious, creamy sauce that will cling to each piece of pasta.
Taste and adjust the seasoning with more salt and pepper if necessary. Once the pasta is coated and the sauce has come together, serve immediately, garnishing with additional Parmigiano if desired.
This Pasta with Romanesco Broccoli and Pancetta is a comforting and flavorful dish that’s perfect for any occasion. The sweetness of the broccoli pairs wonderfully with the savory pancetta and the richness of the Parmigiano, creating a mouthwatering experience in every bite. Enjoy it hot, straight from the pan, for a truly satisfying meal!
