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Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Name: Lemon Fettuccine with Broccoli and Pancetta "Croutons"
Cuisine: italian
Ingredients: 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes; 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns); 9 ounces fresh or dried fettuccine; 1/4 cup (1/2 stick) butter, melted; 1/4 cup olive oil; 1 tablespoon finely grated lemon peel; 2 teaspoons fresh lemon juice; 2 teaspoons fresh thyme leaves; 1/2 cup freshly grated Parmesan cheese

A small grocery run gets this on the table.

Ingredients

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directions

1.
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
2.
Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally.
3.
Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.

Recipes sourced from Epicurious.com.

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