Penne with broccoli and pancetta pangrattato

Ingrédients

• 500 gm dried penne rigate
• 1 large or 2 small heads broccoli, cut into florets, stalk peeled and chopped
• 60 (1/4 cup) extra-virgin olive oil, plus extra to serve
• 50 gm pancetta, thinly sliced
• 2 garlic cloves, thinly sliced
• Pinch of dried chilli flakes
• 35 gm (1/2 cup) fine fresh breadcrumbs
• Finely grated Grana Padano, to serve

Préparation

1. 1

   1.: Fill a large saucepan with 4 litres water and 1½ tbsp salt. Bring to the boil, add pasta and boil, adding broccoli halfway through cooking, until pasta is al dente (10-12 minutes). Drain.

2. 2

   2.: Meanwhile, heat a large saucepan over medium heat. Add oil and pancetta and stir occasionally until pancetta begins to colour (2-3 minutes). Add garlic and chilli and stir until garlic is golden (1 minute). Add breadcrumbs, and a little more oil, if necessary, to coat the crumbs, and stir until golden (1-2 minutes). Add pasta and broccoli, season to taste, toss to combine and serve topped with Grana Padano and extra oil.