Creamy Pancetta Broccoli Pasta Recipe - An Italian in my Kitchen (2024)

This Creamy Pancetta Broccoli Pasta is the perfect any occasion pasta recipe. Made with Broccoli, Parmesan cheese and a creamy white sauce, it makes the most delicious pasta casserole!

There are so many waysyou can cook with broccoli, you can Bake it or serve it, as a Red Sauce Pasta Bakeand it can even take the place of Cauliflower.

The other day when I went to my friend’s grocery store, I thought I would ask if she had any new suggestions for broccoli. At first she gave me the usual suggestions, breaded or sautéed in some olive oil, the usual.

ButI wanted something different, and so she told me about thisdelicious baked pasta recipe. So I though why not? I will give it a try. You can never have enough Baked Pasta dishes in my opinion.

Recipe Ingredients

• Broccoli – one whole head of broccoli
• Parmesan cheese – freshly grated parmesan cheese
• Pancetta – chopped
• Thyme – fresh thyme or fresh oregano
• Pasta – you will need approximately 2 cups dry pasta for the recipe
• Butter – salted butter
• Flour
• Salt
• Milk – whole or 2% milk

If you like some spice you could add a dash or two of red pepper flakes.

Is broccoli good for you?

It is full of vitamins, minerals, fiber and antioxidants as. Including vitamin C, it is also delicious whether eaten cooked or raw.

How to make a Broccoli Pasta recipe

In a large pot of salted water first boil the broccoli florets until al dente, drain well and set aside, in the same water cook the pasta al dente, drain well.

In a small pan add a little olive oil and cook the pancetta (bacon or sausage) until lightly golden, remove from pan and drain on paper towel lined plate.

In a medium pot on medium heat, melt the butter, whisk in the flour and salt until smooth then gradually add the milk and stir continuously until smooth and thickened. Gently fold in broccoli and pasta, then gently fold in Pancetta, turn into the prepared baking dish and sprinkle with Parmesan cheese and top with fresh thyme. Bake for until golden. Serve immediately.

How to cook pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce or bake it in a casserole then cook it at least one minute less (pasta very al dente).

What is authentic Parmesan?

Parmigiano Reggianocheese is authentic or DOP (Denominazione di Origine Protettawhich means Protected Designation of Origin), andParmesancheese is just an imitation ofParmigiano Reggiano. Reggianois always made in Italy, while Parmesancan be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

Why grate your own Parmesan Cheese?

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A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.

You can grate your own cheese with either aCheese Grateror by placing chunks in yourFood Processorand just pulsing a few times until coarsely ground.

Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.

Recipe variations

Her recipe called forItalian sausages but since the Italian isn’t a great lover of sausages (crazy I know),I decided to switch it up with Pancetta instead. If you can’t get Pancetta then bacon will do.

For this recipe I used penne rigate (ridged pasta) but mezze maniche, fusilli or rigatoni type of pasta would also work. I wouldn’t use a long pasta for this dish.

Storage instructions

Leftovers will keep in the refrigerator for two to three days, be sure to store in an air tight container. It can be rewarmed in the oven or microwave. I don’t recommend freezing because of the white sauce.

Now this Creamy Pancetta Broccoli Pasta dish sounds like the perfect comfort food wouldn’t you say? Buon Appetito!

Updated from January 20, 2016.

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