If you’re looking for a quick and easy pasta dish that’s full of flavor, look no further than linguine with broccoli and pancetta. This classic dish is perfect for busy weeknights, and it’s sure to become a favorite in your recipe repertoire.

Ingredients:
– 1 lb linguine
– 1 large head broccoli, cut into small florets
– 4 oz pancetta, diced
– 4 cloves garlic, minced
– 1 tsp red pepper flakes
– 1 lemon, zested and juiced
– 1/4 cup olive oil
– 1/2 cup parmesan cheese, grated
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 8-10 minutes. Remove the pancetta with a slotted spoon and set aside.

3. In the same skillet, add the broccoli florets and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. Add the garlic and red pepper flakes and cook for another 1-2 minutes.

4. Add the cooked linguine to the skillet with the broccoli and stir to combine. Add the reserved pasta water, lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste.

5. Top the linguine with grated parmesan cheese and the reserved pancetta. Serve immediately.

Tips:

– If you prefer a vegetarian option, you can skip the pancetta and use vegetable broth instead of pasta water to add flavor to the dish.
– Feel free to add extra veggies to this dish, such as cherry tomatoes, spinach, or mushrooms.
– To make this dish gluten-free, use your favorite gluten-free pasta instead of linguine.

In conclusion, this recipe for linguine with broccoli and pancetta is a delicious and simple dinner option for any night of the week. It’s full of flavor and easy to customize to your liking, making it a crowd-pleaser for the whole family. Give it a try and see for yourself!

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