Wednesday, 4 June 2008

Broccolini, pancetta and pecorino pasta

150g casarecci or any other short pasta
1 bunch broccolini, chopped
1 tablespoon olive oil
20g pancetta or bacon, chopped
1 clove garlic, chopped
2 tablespoons finely grated pecorino (or parmesan) cheese, and extra to serve
salt and freshly ground black pepper
extra virgin olive oil, to drizzle
Cook pasta according to packet directions in saucepan filled with boiling salted water. During the last 2 minutes of cooking add broccolini. Drain, reserving some of the cooking liquid for later.

Meanwhile, heat oil in a large frying pan over a medium heat. Add pancetta and garlic, cook 4-5 minutes or until pancetta is crisp and garlic is fragrant but not coloured.

Toss pasta and blanched broccolini into a pan and mix well. Add a little of the cooking liquid if the pasta is too dry. Remove from heat, stir in pecorino and season with salt and pepper.Sprinkle with extra pecorino and a drizzle of oil. Serve immediately.
Photo & recipe from here
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