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Spaghetti with Pancetta & Broccoli

Author: Amanda Formaro


  • 3 tablespoons extra virgin olive oil
  • 3/4 cup finely diced pancetta
  • 1/4 cup finely diced onion
  • 2 cups quartered broccoli florets
  • 1 cup dry white Italian wine
  • 1 tablespoon kosher salt
  • 1 pound dried spaghetti
  • 1/2 cup grated Parmigiano-Reggiano dividedĀ 
  • salt and freshly ground pepper


  • In a covered pasta pot over high heat, bring water to a rapid boil.
  • Meanwhile, in a large saute pan, heat oil over medium heat. Add pancetta and onion. Cook, stirring, until onion is soft and translucent, about 3 minutes. Add broccoli and cook, stirring, until tender, 3-5 minutes. Add wine, increase heat to high, and cook until reduced by half. Remove pan from heat and set aside.
  • While sauce is simmering, add kosher salt and spaghetti to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside; drain pasta.
  • Return saute pan to medium heat; add 2 tablespoons of the reserved pasta water and increase heat to high. Add spaghetti and toss to coat evenly, adding more pasta water if necessary. Add half the Parmigiano-Reggiano and toss well. Season to taste with salt and pepper.
  • Transfer to a large serving bowl or platter and sprinkle with remaining cheese; serve immediately.