Red Wine spaghetti with pancetta, broccoli and breadcrumbs

Updated at: Thu, 17 Aug 2023 05:32:53 GMT

Step 1

Cut broccoli into 2 to 3 cm wide florets (with 1 cm of stem). Blanch in boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

Step 2

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop.

Step 3

Add wine, salt and sugar to pot and boil vigorously 2 minutes.

Step 4

Add spaghetti and the butter to the red wine sauce, shake pot to prevent pasta from sticking. Cook it for 5 to 6 minutes - the sauce will thicken and the pasta will soak it up.

Step 5

Meanwhile, heat a frying pan over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease. Leave the fat in the frying pan.

Step 6

Add the butter and olive oil to the frying pan, cook garlic and chili flakes for 1 min over low heat, add breadcrumbs, shake occasionally, until garlic is pale golden and the breadcrumbs are toasted, takes about 5 minutes. Add broccoli, and pepper and cook, stirring, 1 minute.

Step 7

Increase heat to high of your spaghetti mixture, transfer the broccoli/ breadcrumbs and pancetta tossing with tongs to combine. Cook, stirring, until all of wine is absorbed, about 2 minutes.

Step 8

Serve in bowls, sprinkle with the cheese and parsley

1 liked

0 disliked

Delicious