Broccoli Pancetta Pasta
Pancetta pasta is a wonderful thing. Add broccoli, garlic and pine nuts, and you’re in flavour town. With only a few ingredients, this Italian inspired pasta is so delicious and easy to make, perfect for a foodie's weeknight meal.
Broccoli Pancetta Pasta
Broccoli Pancetta Pasta
Broccoli Pancetta Pasta
When you crave a dish shortly after you make it, you know you’re onto a winner. Not gonna lie, I could eat this every day. This twist on a classic takes a few humble ingredients, and combines them thoughtfully together for a meal that’s somehow comforting but also light. Pancetta pasta, I think I love you.
For any fellow broccoli lovers in the house, this is such a great way to celebrate it. Blanched until just tender then kind of smashed, which helps to meld all of the flavours together.
The pancetta is fried with garlic and pine nuts until crispy, you mix half through the pasta and save half for a crispy topping, It’s epic.
I have used rigatoni because I love the oversized tubes, it helps to distribute the sauce, but use your fave pasta. Sometimes I’ll make it with farfalle or orecchiette.
This broccoli pancetta pasta is a twist on two classics really, pancetta pasta - being just pancetta and pasta, sometimes a little parmesan, and broccoli pasta - being broccoli, garlic, parmesan and pasta. The flavour combination just works so well, and is right up there in the lineup of fave pasta dishes on my site. If pasta is your love language (or someone you love) then my sausage ragu bianco, cavolo nero and buccatini, or posh aglio e olio are must-makes for your pasta hit list.
Why you’ll make this more than once:
- Like all good pasta recipes, it’s simple with only a few ingredients
- You’re at the table (on the couch) eating in 30 minutes
- The flavours are so good!
- You can make this dish year round
- Easy swaps if you can’t find what you need
- It’s a flex to make perfectly cooked pasta
What is the difference between pancetta and bacon
Pancetta and bacon both come from pork belly and are cured, but they differ in preparation and flavor. Pancetta, used in Italian cooking—especially in pasta dishes—is a more authentic choice for traditional recipes. Unlike bacon, which is both cured and smoked, pancetta is only cured, giving it a purer pork flavor with a pronounced saltiness and subtle spice aromas. Bacon, on the other hand, has a smoky flavor due to the smoking process after curing.
Either can be used in this recipe, so if you can’t find pancetta at your local, or you’re on a budget, opt for streaky bacon.
Let’s nerd out - Buying good quality parmesan cheese
Parmesan, known as Parmigiano Reggiano in Italy, is a popular hard cheese in Italian cooking - You probs knew this. We always keep a block in the fridge. These days, buying good-quality Parmesan is much more accessible in Western countries than in previous years.
There are a couple of things to look out for when choosing a high-quality Parmesan cheese, and they can make all the difference—especially in a pasta dish like this, where there are only a few ingredients. The quality of each ingredient is crucial. Here’s what you need to know:
- Choose a block of Parmesan, not pre-grated. Pre-grated Parmesan not only loses freshness but also contains anti-caking agents like maltodextrin, which isn’t ideal if you prefer pure ingredients.
- Look for a solid texture with small white granules. These granules indicate proper aging and give the cheese a slightly crumbly texture.
- Opt for Parmesan aged at least 12 months. The longer it is aged, the more intense and complex the flavor becomes.
- Choose one produced in Italy with the DOP certification. This (Denominazione di Origine Protetta) guarantees it’s made in Italy using traditional methods.
- The flavour profile should be slightly sweet, nutty, salty, and rich in umami. If it tastes sour or has an off-putting smell, it’s not good quality.
Other pasta variations to try:
- Add some sour cream to make it luscious and saucy
- Add a splash of white wine
- Add asparagus, peas or zucchini for more greens
- Change up the variety of pasta
Cooking tips:
- Prep your ingredients. If you’re not a speedy cook, I suggest getting all your chopping done first before you get started (don’t chop on the go), it’ll make for a more relaxing cook.
- Size matters. Cut your broccoli florets to an even size, this ensures it will all be cooked at the same time.
- Don’t ditch the pasta water. You’ll need a little pasta water for bringing the ingredients together in the pan
- Sort of follow packet instructions. A round about way of saying, whatever the pasta instructions say on the pack, undercook by about 2 minutes. It will keep cooking in the pan with the other ingredients.
- Taste and season. As always, taste before serving, adjust to add more salt and pepper if needed.
What to serve with Broccoli Pancetta Pasta
These are my go-to accompaniments to make this dish even better (perfect for a simple dinner party).
More pasta recipes you’ll love
My Roasted cherry tomato and burrata pasta and Roasted tomato rigatoni arrabbiata are perfect for summer. This Creamy tomato pasta with chilli is the ultimate weeknight wonder, and my Easy Pasta Al Limone is so light, delicate and moreish.
Store any leftovers in an airtight container, in the fridge, and eat within 2-3 days.
If you can’t find fresh or frozen broccoli or broccolini, Opt for zucchini, asparagus or even cavolo nero. But fry them in a pan, don’t blanch.
Most varieties will work here, I also love using farfalle, orecchiette, even classic spaghetti is great.
Ingredients and substitutions
How to make it - step by step!
Cut into similar sized florets. Cut the hard base off the broccoli stem then slice into cubes.
Fill a large pot with boiling water and 1 tsp salt to the boil, then add the broccoli and cook for 5-7 minutes until tender but not overcooked.
Remove broccoli with a slotted spoon and set aside. Then add the pasta to the boiling water, cook to packet instructions, less about 2 minutes. Reserve pasta water.
Meanwhile, add olive oil and pancetta to a pan, cook on a medium heat until starting to brown (3-5 minutes). Then add the garlic and pine nuts. Cook for a further 3 or so minutes, stirring until everything is toasted and crispy. Yum. Remove half of the mixture to a plate.
Add butter to the pan on medium heat, then add the broccoli to the pan and give it a mash, leaving some bits a bit chunkier.
Add the drained pasta, 1/3 cup of pasta water, parmesan cheese, lemon zest, lemon juice, and mix to combine. Taste and season with salt and pepper.
Serve into plates or bowls, top with parmesan cheese and remaining pancetta mix, salt, pepper and a little drizzle of olive oil.
Cut into similar sized florets. Cut the hard base off the broccoli stem then slice into cubes.
Fill a large pot with boiling water and 1 tsp salt to the boil, then add the broccoli and cook for 5-7 minutes until tender but not overcooked.
Remove broccoli with a slotted spoon and set aside. Then add the pasta to the boiling water, cook to packet instructions, less about 2 minutes. Reserve pasta water.
Meanwhile, add olive oil and pancetta to a pan, cook on a medium heat until starting to brown (3-5 minutes). Then add the garlic and pine nuts. Cook for a further 3 or so minutes, stirring until everything is toasted and crispy. Yum. Remove half of the mixture to a plate.
Add butter to the pan on medium heat, then add the broccoli to the pan and give it a mash, leaving some bits a bit chunkier.
Add the drained pasta, 1/3 cup of pasta water, parmesan cheese, lemon zest, lemon juice, and mix to combine. Taste and season with salt and pepper.
Serve into plates or bowls, top with parmesan cheese and remaining pancetta mix, salt, pepper and a little drizzle of olive oil.
Watch the how to video
Watch the how to video
Broccoli Pancetta Pasta
- 400g rigatoni
- 1 large head of broccoli (or two small),
- 200g pancetta, rind removed and sliced into cubes/lardons
- 4 garlic cloves, diced
- 80g pine nuts
- 30g butter
- 1/2 lemon (zest & juice)
- 1/2 cup parmesan cheese + extra for garnishing
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- Cut into similar sized florets. Cut the hard base off the broccoli stem then slice into cubes.
- Fill a large pot with boiling water and 1 tsp salt to the boil, then add the broccoli and cook for 5-7 minutes until tender but not overcooked.
- Remove broccoli with a slotted spoon and set aside. Then add the pasta to the boiling water, cook to packet instructions, less about 2 minutes. Reserve pasta water.
- Meanwhile, add olive oil and pancetta to a pan, cook on a medium heat until starting to brown (3-5 minutes). Then add the garlic and pine nuts. Cook for a further 3 or so minutes, stirring until everything is toasted and crispy. Yum. Remove half of the mixture to a plate.
- Add butter to the pan on medium heat, then add the broccoli to the pan and give it a mash, leaving some bits a bit chunkier.
- Add the drained pasta, 1/3 cup of pasta water, parmesan cheese, lemon zest, lemon juice, and mix to combine. Taste and season with salt and pepper.
- Serve into plates or bowls, top with parmesan cheese and remaining pancetta mixture, salt, pepper and a little drizzle of olive oil.
