Pasta with Broccoli & Pancetta
Serves 4
600g broccoli florets
400g dried brown penne
1 tbsp. Olive oil
125g pancetta, finely diced
1 small red chilli
50g pecorino cheese, grated
2 tbsp. Roughly chopped parsley
1 tsp. Salt
Method:
Cook pasta in boiling salted water & either steam broccoli or add in with the pasta in the boiling water.
Meanwhile heat oil in a frying pan, add pancetta & chilli & fry for 3 minutes or until starting to brown.
Drain the pasta & broccoli & place on a large serving plate or individual bowls. Sprinkle with the cheese then top with the pancetta & chilli. Add the parsley & season.
Mix well and serve.