Pancetta, Broccoli and Dolcelatte Pasta
A creamy pasta dish with pancetta, broccoli and a mild blue cheese, which is ready in 15 minutes - perfect for weeknights.
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Ingredients
- 100 grams diced pancetta
- 1 onion, diced
- 200 grams tender stem broccoli
- 100 grams Dolcelatte
- 100 ml creme fraiche
- 300 grams pasta
Instructions
- First, bring a large pot of water to the boil. Add your pasta and cook for 10-12 minutes until al dente.
- Put a wide based pan on a medium heat. Add your pancetta and cook for 1 minutes, then add the onion. Cook for another 3 minutes until the pancetta is golden.
- Cut the broccoli into 2cm chunks and add to the pan. Cook for 2 more minutes.
- Add a dash of water to the pan, then stir in the crème fraiche and dolcelatte. Turn the heat down to low and cook gently, stirring often for 5 more minutes.
- When the pasta is cooked, drain and retain 1 mugful of the pasta water. Toss the pasta with the sauce and enough water to make it mix together nicely.
- Serve immediately, topped with black pepper and Parmesan.
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