Gennaro Contaldo’s Bertollini Pasta With Broccoli and Crispy Pancetta

I recently teamed up with Bertolli to recreate one of the pasta dishes from their website.

There’s lots to choose from! But I decided to go with the pasta with broccoli and crispy pancetta from their pasta recipes page.

bertolli butter pasta

Pasta With Broccoli and Crispy Pancetta

Gennaro Contaldo’s Bertollini Pasta With Broccoli and Crispy Pancetta
Prep time:
Cook time:
Total time:
Recipe type: Dinner
Serves: 6
bruschetta

Ingredients

  • 6 slices pancetta, left whole (optional)
  • 60 g Bertolli with Butter
  • 1 small cooking onion
  • 80 g pancetta, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 g broccoli floret
  • a little salt
  • 400 g small Bertollini pasta cones (or rigatoni)
  • grated Parmesan, to serve

Method

  1. Grill or oven-bake the whole pancetta slices until crispy but not burnt and set aside.
  2. Melt Bertolli with Butter in large frying pan and on a medium heat sweat chopped pancetta for around 5 minutes until crispy.
  3. Add the onion, and garlic and sweat for a further minute.
  4. Finely dice the broccoli florets and sweat until tender with the rest of the ingredients.
  5. Add a little salt and pepper to taste.
  6. In the meantime, cook the pasta in slightly salted boiling water until “al dente.”
  7. Loosely, drain the pasta and over a low heat toss well together with a little cooking water and a knob of Bertolli with Butter to add shine. Serve immediately topped with crispy pancetta and plenty of grated Parmesan.

Enjoy!

broccoli bacon pasta
brocolli bacon pasta

I was compensated for my time creating this blog post, but all views are my own.

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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