Broccoli and Pancetta Pasta of Glory

On Friday night I made a supper for my husband and I that I didn’t want to end.  I got a bit emotional about it.  It’s no secret that I love food, but getting weepy over a plate of pasta? Come the eff on, Bridget.

Anyway, as it was so delicious, I am going to share the recipe.  No photos apart from the finished dish, I’m afraid, as it was a random pasta sauce.  But, believe me when I say, this pasta will change your life!

You need:

Garlic

Pancetta

Broccoli

Creme fraiche

Chilli flakes (if you like)

White wine

Whatever pasta you like best.  I have an almost unholy relationship with spaghetti, so that’s what I used.

Put some water on to boil the pasta, and whilst it’s coming to the boil, thinly slice a few cloves of garlic.  I used three because I don’t want vampires coming to me in the night, but you can put in as much or as little as you like. Gently fry in a bit of olive oil and a big splash of wine (to stop it from burning or catching). Add about half a broccoli, cut into florets to the pan and continue to cook on a low/medium heat.

Next, cut up your pancetta (if you don’t buy it already cubed) and add this to the broccoli, garlic and wine.  If the wine looks like it’s evaporating too fast, spoon in a few tablespoons of water from your pasta pan.  If you are using chilli flakes, put these in now.

As soon as the water has come to the boil, cook your pasta as per packet instructions.  Your sauce is pretty much done at this point.

Just before the pasta is cooked, stir in half a tub of low fat creme fraiche.  It needs to be low fat as the consistency is better for this sauce than the full fat kind.  If it seems too thick, a drop more wine will slacken the mixture.

Drain the pasta and do what the Italians do: add it to the sauce, instead of adding the sauce to the pasta.  Mix it up and serve.

You’re welcome.

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