Name: Lemon Fettuccine with Broccoli and Pancetta "Croutons"
Total time: 15 minutes
Yield: Makes 4 servings
Ingredients: 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes; 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns); 9 ounces fresh or dried fettuccine; 1/4 cup (1/2 stick) butter, melted; 1/4 cup olive oil; 1 tablespoon finely grated lemon peel; 2 teaspoons fresh lemon juice; 2 teaspoons fresh thyme leaves; 1/2 cup freshly grated Parmesan cheese

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Lemon Fettuccine with Broccoli and Pancetta "Croutons"Cos Poulos

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

Test-kitchen tip:

If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.

Recipe notes

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