Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 teaspoon fennel seeds
• 1 8.8-ounce package dried pappardelle pasta
• 3 ounces thinly sliced pancetta
• 1 cup water
• 1 large broccoli rabe (also called rapini)
• 1 cup freshly grated Pecorino Romano cheese
• + 4 more ingredients
• • ¼ teaspoon dried crushed red pepper
  • ½ cup pine nuts
  • 3 garlic cloves
  • 1 medium onion

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried...

View full recipe at Epicurious