A delightful pasta dish combining the creamy texture of a light sauce with the crunch of crispy pancetta and toasted breadcrumbs, complemented by tender broccoli.
Bring a large pot of salted water to a boil.
Make sure the water is well salted to enhance the pasta's flavor.
Add the broccoli to the boiling water and cook until tender, about 4 minutes. Remove with a slotted spoon and set aside.
Plunge the cooked broccoli into ice water to retain its vibrant green color.
In the same water, cook the pasta according to the package instructions. Drain and reserve 1/4 cup of the cooking water.
Stir the pasta occasionally to prevent sticking.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the pancetta and cook until crispy. Remove and set aside.
Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan for added flavor.
In the same pan, add the remaining olive oil, garlic, and shallot. Cook until fragrant and golden.
Lower the heat if the garlic starts to brown too quickly.
Add the breadcrumbs to the pan and toast until golden. Remove from heat.
Stir constantly to prevent burning.
Return the pasta to the pot over low heat. Add the reserved cooking water, cream, broccoli, and pancetta. Stir to combine.
Adjust the consistency with more cooking water if needed.
Transfer the pasta to a serving platter and sprinkle with toasted breadcrumbs and grated parmesan.
Serve immediately for the best texture and flavor.
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