Did I honestly use what was called for? Nope. Used thin spaghetti because Aaron doesn't like fettuccine. And I did purchase pancetta just because I wanted to. But you don't have to.
4 oz. 1/4-to 1/3 inch-thick slices pancetta or thick-cut bacon slices, cut into 1/4-to 1/3-inch cubes
5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
9 oz. fresh or dried fettuccine
1/4 c. butter, melted
1 T. finely grated lemon peel
2 t. fresh lemon juice
2 t. fresh thyme leaves
1/2 c. freshly grated Parmesan cheese
Saute 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 (VERY salted) water until crisp-tender but still bright green, about 3 minutes. Using a slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally.
Drain pasta. Add butter, lemon peel and juice and thyme leaves to pancetta pan (and all that yummy pancetta fat). Add pasta and toss to coat. Add pancetta, broccoli and cheese; toss to blend. Season with pepper and serve.
Okay, the pancetta I purchased was pre-sliced, so I didn't get to have little cubes o' bacon. We just fried it up and crumbled it like bacon on top. I always set a timer for my broccoli. Enjoy it - Laurel loved the lemon flavor.
