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.