Lemon Fettuccine with Broccoli and Pancetta "Croutons"
A bright and flavorful pasta dish combining fresh fettuccine with crispy pancetta, tender broccoli florets, and a light lemon-butter sauce, finished with fresh thyme and Parmesan cheese.
4 servings
23 min
Ingredients
- •4 ounces pancetta
- •5½ cups broccoli florets
- •9 ounces fettuccine
- •¼ cup butter
- •¼ cup olive oil
- •1 tablespoon lemon peel
- •2 teaspoons lemon juice
- •2 teaspoons thyme leaves
- •½ cup Parmesan cheese
Cooking Instructions
- 1.
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
8 min
- 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.
10 min
- 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.
5 min