Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts

Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.

• Ready In: 40 mins
• Serves: 4

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 7/8ounce) package  dried pappardelle pasta
• 1  cup  freshly grated pecorino romano cheese, plus additional for serving
• 1⁄2 cup pine nuts, toasted

Directions

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
2. Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
4. Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
5. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.