Penne with Broccoli and Pancetta – Belgium

  • 4576341222_818d3712b0_b350 grams penne
  • 1 head broccoli, cut into small pieces
  • 30 grams olive oil
  • 80 grams pancetta or bacon
  • 2 cloves garlic, thinly sliced
  • Pinch chili flakes
  • 15 grams chopped parsley (optional)
  • Grated Parmesan
  1. Cook the penne in plenty of salted boiling water. When half cooked, add the broccoli.
  2. Heat a frying pan over medium heat, add some of the oil and cook the pancetta until crispy. Add the garlic and chili, stir until lightly golden, and remove from the heat.
  3. Drain the pasta and broccoli (the broccoli should be soft) and add to the pan of garlic and pancetta. Cook for a few minutes, tossing and adding pepper, salt and the remaining oil to taste.
  4. Sprinkle the dish with grated Parmesan to taste just before serving.

Makes 4 servings