Lemon Fettuccine with Broccoli and Pancetta "Croutons" Recipe | Epicurious

Ingredients

• 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
• 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
• 9 ounces fresh or dried fettuccine
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons fresh lemon juice
• 2 teaspoons fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese