Pappardelle, with Pancetta, Broccoli Rabe, and Pine Nuts

Ok...the funny thing here is that I made this recipe but substituted all of the ingredients listed in the title! I used linguine, bacon, kale, and walnuts because that's what I had on hand. I'll have to try it again as written. My version was still delicious though.

Bon Appetit, April 2006

4 Servings

4 tbsp extra-virgin olive oil, divided

3 garlic cloves, peeled, flattened

1 medium onion, chopped

3 oz thinly sliced pancetta, chopped

1 tsp fennel seeds, crushed

1/4 tsp dried crushed red pepper

1 large bunch broccoli rabe (also called rapini, generous 1 lb), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

1 cup water

1 8.8 oz package dried pappardelle pasta

1 cup freshly grated Pecorino Romano cheese plus additional for serving

1/2 cup pine nuts, toasted

Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tbsp oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.