Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael S Recipe

Ingredients for Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael S

• 8 ounces angel hair pasta
• 1/4 cup pine nuts
• Broccoli Floret
• Red pepper flakes (to taste)
• 4 ounces pancetta, diced
• Grated Parmesan cheese, for serving
• 3 tablespoons olive oil
• Garlic Cloves

How to Make Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael S

1. Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes.
3. Add broccoli florets to the pan with the pancetta. Cook until broccoli is tender-crisp, about 5-7 minutes.
4. Add pine nuts to the pan and stir to combine. Push the pancetta and broccoli to one side of the pan.
5. Add the remaining 1 tablespoon of olive oil to the empty space in the pan. Add sliced garlic and cook until lightly golden and fragrant, about 1 minute. Be careful not to burn the garlic.
6. Pour 1/2 cup of the reserved pasta water into the pan. Stir to create a light sauce, scraping up any browned bits from the bottom of the pan.
7. Drain the pasta, reserving about 1/2 cup of pasta water (if needed, use additional water).
8. Add the cooked pasta to the pan with the pancetta, broccoli, and garlic sauce. Toss to coat.
9. Season with red pepper flakes (to taste).
10. Serve immediately, topped with grated Parmesan cheese.