Lemon Fettuccine with Broccoli and Pancetta
Print RecipeIngredients
- 4 oz pancetta or bacon
- 5 1/2 c broccoli
- 8 oz fettuccine
- 1/4 c butter
- 1/4 c olive oil
- 2 tsps lemon juice
- 2 tsps fresh thyme (or 1 tsp dried)
- 1/2 c parmesan cheese
Instructions
1
Cut pancetta or bacon into 1/3 inch cubes. Cook until almost crisp; transfer to paper towels to drain grease.
2
Cook broccoli about 3 minutes in boiling water. Transfer to a bowl with a slotted spoon, then cook the fettuccine in the same water.
3
Drain the pasta; return it to the pot, and add the butter, olive oil, lemon juice, and thyme. Add bacon, broccoli, and Parmesan cheese.
4
Toss to blend. Season with pepper.
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