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Broccoli Rabe Pancetta Pasta
5 from 9 votes

Broccoli Rabe Pancetta Pasta

This broccoli rabe pancetta pasta comes together fast, full of garlicky flavor, salty pancetta, and earthy broccoli rabe all tossed together with pasta.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 571 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 broccoli rabe about 1-1/2 pounds, bunches
  • 2 tablespoons kosher salt
  • 1 pound dried pasta
  • 2 tablespoons olive oil
  • 1/2 pound pancetta diced
  • 4 garlic thinly sliced, cloves
  • 1/4 cup Parmesan Cheese grated
  • 1 teaspoon red pepper flakes crushed
  • black pepper to taste

Instructions

    Cup of Yum
  1. Wash your broccoli rabe, remove the bottom 1/3 of your broccoli rabe, and cut into 2-inch chunks.
  2. Add a large pot of water to the stovetop and set on high heat.
  3. When the water is boiling add in the chopped broccoli rabe and let it simmer in the water for 1 minute or until the broccoli rabe is bright green.
  4. Immediately remove the broccoli rabe from the water, and into the bowl of ice water, but leave the water boiling on the stove. We are using this water for the pasta.
  5. Let your blanched broccoli rabe cool in the ice bath while you start to prepare the pasta.
  6. Add your kosher salt to your boiling water and add your pasta. Cook your pasta according to the al dente box directions. When your pasta is ready to be drained reserve 1 cup of the pasta water.
  7. As your pasta cooks start preparing your pancetta.
  8. Add your olive oil to a large high-sided 12-inch skillet and set over medium-high heat.
  9. Once the oil is hot add your pancetta and start to brown.
  10. While your pancetta browns and crisps drain your broccoli rabe and set it aside.
  11. After your pancetta is crispy and the fat has rendered add lower the heat to medium-low and add in your sliced garlic cloves.
  12. Saute for about 30 seconds to toast the garlic and release the flavors.
  13. Remove from the heat and add in cooked and drained pasta, Parmesan cheese, and crushed red pepper.
  14. Add some of the reserved pasta water to help moisten the pasta if it is dry.
  15. Taste and season with the desired amount of kosher salt and black pepper.

Nutrition Information

Serving 1g Calories 571kcal (29%) Carbohydrates 38g (13%) Protein 15g (30%) Fat 40g (62%) Saturated Fat 13g (65%) Polyunsaturated Fat 24g (141%) Cholesterol 46mg (15%) Sodium 2027mg (84%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 571

% Daily Value*

Serving 1g
Calories 571kcal 29%
Carbohydrates 38g 13%
Protein 15g 30%
Fat 40g 62%
Saturated Fat 13g 65%
Polyunsaturated Fat 24g 141%
Cholesterol 46mg 15%
Sodium 2027mg 84%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.