Bertollini Pasta With Broccoli and Crispy Pancetta
This easy pasta recipe is an Italian family favourite. The pancetta adds a nice flavour to the broccoli, but can be left out if you prefer. For an extra kick, add some freshly chopped red chilli with...
Keywords
- Side
- Main
- Easy
- Vegetables
- Pork
- Lunch
- Dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bertolli.co.uk.
Cooking tools:
- Blender
- Ladle
- Stove
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Tongs
- Serving bowl
- Plate
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 6 slices pancetta left whole
- 60 grams Bertolli buttery spread
- 80 grams pancetta finely chopped
- 2 garlic cloves finely chopped
- 400 grams broccoli floret
- a little salt
- 400 grams small Bertollini pasta cones (or rigatoni)
- grated Parmesan to serve
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