Ingredients for Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael's
- 1 lb Angel Hair Pasta
- 1/4 cup Pine Nuts
- 2 cups Broccoli Florets
- 1/2 teaspoon Red Pepper Flakes
- 4 ounces diced Pancetta
- 1/2 cup grated Parmesan Cheese
- 3 tablespoons Olive Oil
- 3 cloves sliced Garlic
- 1/2 cup reserved Pasta Water
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How to Make Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael's
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente.
- 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.
- Add broccoli florets to the pan with the pancetta. Cook until broccoli is tender-crisp, about 5-7 minutes.
- Add pine nuts to the pan and stir to combine. Push the pancetta and broccoli to one side of the pan.
- 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.
- 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.
- Drain the pasta, reserving about 1/2 cup of pasta water (if needed, use additional water).
- Add the cooked pasta to the pan with the pancetta, broccoli, and garlic sauce. Toss to coat.
- Season with red pepper flakes (to taste).
- Serve immediately, topped with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
15g
Fat
30g
Carbs
31g
