Linguine with broccoli and crispy pancetta
Preparation time
10 min
Cooking time
15 min
Dietary preference
Meat
Difficulty
Easy
Region
Liguria
Servings
5
Preparation method
- Cook the pasta according to the instructions on the packet. Drain.
- Meanwhile, divide the broccoli into small florets and cut the stem into thin slices. Cook the broccoli in plenty of boiling water until tender, 6-8 minutes. Drain in a colander. Fry the pancetta slices in a dry frying pan over low heat until crispy.
- Pour the pasta sauce into the pan; heat the sauce over medium heat, stirring. Spoon the broccoli and pasta into the sauce.
- Divide the linguine among 5 deep plates, spoon a little mascarpone or sour cream on each and top with the pancetta slices. Sprinkle the basil.
Ingredients
- 500 g linguine
- 750 g broccoli
- 15 thin slices of pancetta
- 1 bottle of Bertolli Basilico pasta sauce à 690 g
- 15 basil leaves
- 3 tbsp mascarpone or sour cream
View the nutritional value
| Energy | 665 kJ (159 kcal) |
| Protein | 25,6 g |
| Carbohydrates | 92,1 g |
| Sugar | 21,2 g |
| Fibre | 12,0 g |
| Fat | 18,1 g |
| Saturated fat | 7,1 g |
| Salt | 0,78 g |
