1poundpastabucatini, pappardelle or linguini, etc.
1teaspoonred pepper flakes
Handful of broccoli rabe or broccolini
Salt & black pepper
½cupgrated or shredded Pecorino Romano Cheesemore for garnish
Start by crisping up your pancetta. If your pancetta is not already chopped into cubes, do so and then toss it in a pan over medium heat stirring often until crisped to your liking. Drain on paper towel and set aside.
Get your pasta water going and be sure to really salt the water. Like Gordon Ramsay says, you want the water to taste like the ocean.
In a large sauté pan, add your olive oil, and as soon as the oil heats up, add your shallots and sauté them for a minute or so, moving them around. Quickly add in your red pepper flakes, garlic and pine nuts and sauté for 30 seconds or so (over medium heat) moving them around. Add in your wine and chicken stock and allow it to just come to a simmer. Remove from heat.
Meanwhile, blanch your broccoli rabe in the pasta water for 2 ½ to 3 minutes, then pull them out and toss them into the saucepan. (You can also do this ahead or separately if you wish)
Cook your pasta to 1-2 minutes under al dente (per package instruction) and SAVE 1 cup of the pasta water. It's always hard to remember to save the water before straining however you need it!
Turn your sauce back on over medium heat, add your pasta, pasta water, cheese and toss, toss toss. Add in black pepper. Taste and adjust seasoning (add salt if you feel it needs it as well as additional red pepper flakes if you want heat). Cooking another minute or two.
Choose any pasta you enjoy for this recipe. Swap broccoli rabe for broccolini. You can even use spinach as well.