home

foodcombo foodcombo

Menu
  • Serves 4 (3.8 lb)
Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Ingredients

  • 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
  • 3 ounces thinly sliced pancetta, chopped 3 ounces thinly sliced pancetta, chopped
  • 1/2 cup pine nuts, toasted 1/2 cup pine nuts, toasted
  • 1 8.8-ounce package dried pappardelle pasta 1 8.8-ounce package dried pappardelle pasta
  • 1 medium onion, chopped 1 medium onion, chopped
  • 1 cup water 1 cup water
  • 1 cup freshly grated Pecorino Romano cheese, plus additional for serving 1 cup freshly grated Pecorino Romano cheese, plus additional for serving
  • 4 tablespoons extra-virgin olive oil, divided 4 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, peeled, flattened 3 garlic cloves, peeled, flattened
  • 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
  • 1/4 teaspoon dried crushed red pepper 1/4 teaspoon dried crushed red pepper

Nutritional values
Per serving (15 oz)

% Daily Values*
  • Total fat 53.5g 69%
  • Saturated fat 14.2g 71%
  • Protein 35.7g 71%
  • Salt 1,159.2mg 50%
  • Total carbs 41.8g 15%
  • Fiber, total dietary 7g 25%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts on epicurious.com
TOTAL -> AAAA2024