Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts Recipe | Epicurious

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, peeled, flattened
• 1 medium onion, chopped
• 3 ounces thinly sliced pancetta, chopped
• 1 teaspoon fennel seeds, crushed
• 1/4 teaspoon dried crushed red pepper
• 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
• 1 cup water
• 1 8.8-ounce package dried pappardelle pasta
• 1 cup freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup pine nuts, toasted