Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
Photo by Pornchai Mittongtare

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

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