Pasta with Broccolini, Pancetta and Lemon Cream Sauce
Ingredients
- 2 bunches broccolini 1 1/2 pounds
- 1/2 pound large pasta like orechiette or shells
- olive oil
- 1/2 pound pancetta, cut in 1/4" dice
- 2 cloves garlic, peeled and minced
- 1 tsp red pepper flakes
- 2 lemons, zest and juice (about 1/3 cup total juice)
- 1 cup dry white wine
- 1 tsp salt, plus more
- 1 cup heavy cream or half and half
- 1 cup grated Parmesan or pecorino, plus more for the table
Instructions
- Bring a large pot of salted water to boil.
- Trim the broccolini and cut into 2" pieces, including stems. Cook at a boil for 2-3 minutes, until just tender, Lift out the broccolini with a strainer or slotted spoon and drain, leaving the water boiling. Stir in the pasta and cook until done according to package directions. Reserve a cup or so of pasta water and drain the pasta.
- While the pasta is cooking, heat a few glugs of olive oil in a skillet and cook the diced pancetta until browned, stirring occasionally, about 8 minutes. Add the garlic and cook another minute, then stir in the red pepper flakes and lemon zest. Let sizzle a minute.
- Stir in the wine and lemon juice. Simmer a few minutes. Slowly whisk in the cream and cook until it reduces to a thickness you like. If it gets to thick, you can stir in some of the reserved pasta water.
- Add the drained broccolini and pasta to the pancetta and sauce, along with a teaspoon so of salt and some pepper to taste. Stir in the cup of grated Parmesan and drizzle olive oil over the pasta.
- Serve with more grated cheese at the table.