LEMON FETTUCCINE WITH BROCCOLI AND PANCETTA "CROUTONS"

Lemon Fettuccine with Broccoli and Pancetta

Provided by Rozanne Gold

Yield Makes 4 servings

Number Of Ingredients 9

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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

Steps:

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
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.
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.