Categories: Italian, Main Dish, Pasta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3/4 cup finely diced pancetta
- 1/4 cup finely diced onion
- 2 cups quartered broccoli florets
- 1 cup dry white italian white wine
- 1 tablespoon salt
- 1 lb dried linguine
- 3/4 cup parmigiano-reggiano cheese, divided
- salt
- fresh ground black pepper
Directions
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In a covered pasta pot over high heat, bring water to a rapid boil.
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Meanwhile, in a large saute pan, heat oil over medium heat.
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Add in pancetta and onion; cook/stir, until onion is soft and translucent, about 3 minutes.
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Add in broccoli and cook, stirring, until tender, 3-5 minutes.
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Add in wine, increase heat to high, and cook until reduced by half.
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Remove pan from heat and set aside.
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While the sauce is simmering, add salt and linguine to the boiling water and cook, uncovered, over high heat until pasta is al dente.
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Scoop out about 1 cup of the pasta water and set aside; drain pasta.
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Return saute pan to medium heat; add 2 tablespoons of the reserved pasta water and increase heat to high; add linguine and, using pasta tongs, toss to coat evenly, adding more pasta water if necessary.
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Add half the Parmigiano-Reggiano and toss well.
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Season to taste with salt and pepper.
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Transfer to a large serving platter and sprinkle with remaining cheese; serve immediately.
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*May substitute spaghetti for linguine.