Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts: A Tuscan-Inspired Delight

The aroma of garlic sizzling in olive oil, mingling with the salty, savory scent of pancetta, transports me back to a small trattoria in Florence. It was there, on a sun-drenched terrace overlooking the Arno, that I first tasted a dish that captured the essence of Tuscan simplicity and rustic charm: pasta with broccoli rabe, pancetta, and toasted pine nuts. The vibrant green of the broccoli, the salty pork, the al dente pasta, and the crunchy nuts created a symphony of textures and flavors that I’ve been trying to recreate ever since. This recipe comes pretty darn close.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Mediterranean

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 3 garlic cloves, peeled and flattened
• 1 medium onion, chopped
• Salt and pepper, to taste
• 3 ounces thinly sliced pancetta, chopped
• 1 teaspoon fennel seed, crushed
• 1⁄4 teaspoon dry crushed red pepper (optional)
• 1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
• 1 cup water
• 1 (8 7/8 ounce) package dried pappardelle pasta
• 1 cup freshly grated pecorino romano cheese, plus additional for serving
• 1⁄2 cup pine nuts, toasted

Equipment Needed

• Large skillet
• Large pot

Instructions

1. Begin by heating 2 tablespoons of olive oil in a heavy, large skillet over medium-high heat. Add the flattened garlic cloves and cook until they turn golden brown, stirring frequently, about 3 minutes. This infuses the oil with a delicious garlic flavor.
2. Carefully discard the garlic cloves from the skillet. They’ve done their job!
3. Add the chopped onion, pancetta, and crushed fennel seeds to the skillet. Sauté until the onion is tender and the pancetta begins to brown, approximately 8 minutes. This step is crucial for developing the rich, savory base of the dish. Season with salt and pepper to taste.
4. If desired, add the crushed red pepper for a touch of heat. Next, add the sliced broccoli stems (or broccoli rabe stems) and cook for 4 minutes to soften them slightly, stirring occasionally. This gives the stems a head start as they take longer to cook than the florets.
5. Stir in the broccoli tops (or broccoli rabe tops), sprinkle with salt, and add 1 cup of water. Cover the skillet and cook until the stems and tops are tender, about 5 minutes. The steam will help the broccoli cook evenly and retain its vibrant color.
6. While the broccoli is cooking, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until it’s just tender but still firm to the bite (al dente), stirring occasionally. Reserve 1 cup of the pasta cooking liquid before draining. This starchy water is liquid gold and will help create a luscious sauce.
7. Drain the pasta and add it to the skillet with the broccoli mixture. Stir over low heat to combine, adding the reserved cooking liquid by tablespoonfuls to moisten if necessary. You want the pasta to be well-coated and slightly saucy.
8. Stir in the remaining 2 tablespoons of olive oil and 1 cup of grated Pecorino Romano cheese. Season to taste with salt and a generous amount of pepper. Don’t be shy with the pepper!
9. Transfer the pasta to a large, shallow bowl. Sprinkle with the toasted pine nuts and serve immediately, passing additional grated cheese separately.

Expert Tips & Tricks

• Toast the pine nuts carefully: Keep a close eye on them while toasting, as they can burn quickly. A light golden color is what you’re aiming for.
• Broccoli rabe can be bitter: If you’re using broccoli rabe and find it too bitter, blanch it in boiling water for 2 minutes before adding it to the skillet. This will help to mellow the bitterness.
• Don’t overcook the pasta: Al dente pasta holds its shape better and provides a more satisfying texture in the finished dish.
• Make it ahead: You can prepare the broccoli and pancetta mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply cook the pasta and combine.
• Spice it up: For an extra kick, add a pinch of red pepper flakes to the garlic as it cooks.
• Pancetta Substitute: If you can’t find pancetta, you can substitute it with bacon or prosciutto. Adjust the salt accordingly.

Serving & Storage Suggestions

Serve the pasta immediately while it’s hot and the cheese is melted and gooey. A simple green salad and crusty bread make perfect accompaniments. For a delightful wine pairing, consider a crisp, dry white wine like Vermentino or a light-bodied red like Chianti.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent sticking. The pasta may not be quite as al dente after reheating, but it will still be delicious. This dish is best enjoyed fresh and is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	620 kcal	31%
Total Fat	32g	49%
Saturated Fat	10g	50%
Cholesterol	30mg	10%
Sodium	700mg	30%
Total Carbohydrate	65g	22%
Dietary Fiber	6g	24%
Sugars	5g	—
Protein	20g	40%

Variations & Substitutions

• Vegetarian: Omit the pancetta and add a handful of sun-dried tomatoes for a similar savory flavor.
• Gluten-Free: Use gluten-free pappardelle pasta.
• Cheese: If you don’t have Pecorino Romano, Parmesan cheese can be used as a substitute.
• Vegetable: Asparagus, green beans, or peas can be substituted for broccoli.
• Nuts: Walnuts or almonds can be used in place of pine nuts.
• Lemon Zest: Add a teaspoon of lemon zest along with the broccoli stems for a brighter flavor.

FAQs (Frequently Asked Questions):

Q: Can I use frozen broccoli?
A: While fresh broccoli is preferred for its texture, frozen broccoli can be used in a pinch. Be sure to thaw it completely and pat it dry before adding it to the skillet.

Q: How do I toast pine nuts?
A: Toast pine nuts in a dry skillet over medium heat, stirring frequently, until they turn golden brown. You can also toast them in a 350°F oven for 5-7 minutes, or until golden brown.

Q: Can I add chicken or sausage to this dish?
A: Absolutely! Cooked chicken or Italian sausage would be a delicious addition. Add it to the skillet along with the pancetta.

Q: Is Pecorino Romano cheese very salty?
A: Yes, Pecorino Romano is a relatively salty cheese. Be mindful of this when seasoning the dish with salt. Taste as you go.

Q: Can I make this dish spicier?
A: Yes, you can increase the amount of crushed red pepper or add a pinch of cayenne pepper.

Final Thoughts

This pasta dish is more than just a recipe; it’s an invitation to experience the simple pleasures of Italian cooking. The combination of salty pancetta, tender broccoli, al dente pasta, and nutty pine nuts is a true delight. I encourage you to give this recipe a try and let me know what you think. Serve it with a glass of your favorite wine, gather your loved ones around the table, and enjoy the moment. Buon appetito!