Broccoli Pancetta Pasta

Looking for delicious ways to cook the last of your broccoli harvest? Try our quick and easy Broccoli Pancetta Pasta, which comes together in 20 minutes and is something the whole family will enjoy! 

 

Serves 4

INGREDIENTS

  • 400 grams of dried pasta shells
  • 1 large broccoli head (or 2-3 smaller heads), cut into florets 
  • 1 tablespoon salt, for pasta water
  • 150 - 250 grams pancetta, ideally thickly sliced (can substitute for a good quality smokey bacon). 
  • 1 cup grated parmesan, plus extra for garnish 
  • Salt and pepper to taste 

 

DIRECTIONS

  1. Fill a large pot with water and 1 tbsp salt. Bring to the boil, add pasta, and cook as per packet instructions, adding broccoli halfway through cooking. 
  2. While pasta is cooking, heat a large frying pan over medium heat. Add a dash of oil and pancetta and stir occasionally until it begins to brown and crisp up.
  3. Drain the cooked pasta and broccoli and return to the same pot, reserving 1/2 cup of pasta water.
  4. Smash the cooked broccoli florets against the side of the pot to break them up with a wooden spoon, add pancetta and parmesan and mix, adding some of the reserved pasta water to make it nice and saucy. Season with salt and pepper.

  5. Serve immediately, garnished with extra parmesan! 

     

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