Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

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