Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

I could eat broccoli rabe with a side of broccoli rabe- an absolute favorite. My husband could eat pappardelle with a side of pappardelle. 😉 Now you can see why this dish was perfect for our Valentine’s Day dinner! Everyone loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Kristine Kidd. I modified the proportions and method. Fabulous.

Yield: Serves 6 to 8

  • 4 tablespoons extra-virgin olive oil, divided
  • 8 garlic cloves, peeled, flattened
  • 1 large yellow onion, chopped
  • 8 ounces cubed pancetta
  • 2 teaspoons fennel seeds, crushed (I used a mortar & pestle)
  • 1/2 teaspoon dried crushed red pepper flakes
  • 2 large bunches broccoli rabe (also called rapini; generous 2 pounds), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
  • 2 cups water
  • 17.64-ounce (500 g) package dried pappardelle pasta
  • 2 cups freshly grated Pecorino Romano cheese, plus additional for serving
  • 1/2 cup raw pine nuts, toasted (@375 degrees for about 5 minutes)
  1. Heat 4 tablespoons oil in heavy large skillet, preferably with a lid, over medium heat. (I used a large enameled cast iron pan.)
  2. Add garlic and cook until golden brown, stirring frequently, about 2 minutes. Discard garlic.
  3. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.
  4. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally.
  5. Stir in broccoli rabe tops, sprinkle with salt, and add 2 cups water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
  6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 2 cups cooking liquid.
  7. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved pasta cooking liquid by tablespoonfuls to moisten if necessary.
  8. Stir in 2 cups of the cheese. Season to taste with salt and generous amount of pepper.
  9. Transfer to shallow bowls, if desired. (I served it in the pot.) Sprinkle with pine nuts and garnish with additional cheese.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

  1. jessicanadelson

    I want this dish with a side of this dish!❤️

  2. Definitely a bowl filled with deliciousness. 😋🌿

  3. Wow excellent recipe looking tasty thanks for sharing 👍😊

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