Spaghetti with Broccolini and Crispy Pancetta

Source

[Recipe here originally](https://www.triedandtruerecipe.com/2018/11/30/simple-spaghetti-with-broccolini-and-pancetta/)
This simple spaghetti with broccolini and pancetta is so easy to prepare and thanks to a pile of aromatics, the flavor in the sauce is absolutely perfect.
#Grade
Serves: 4
Cost: $
Skill Level: Easy
Time to Make: About 30 minutes
#Ingredients for Simple Spaghetti with Broccolini and Pancetta
4 ounces pancetta
1 medium yellow onion
5 cloves garlic
4 scallions
1-2 red cherry peppers, or use crushed red pepper to taste
Salt and pepper to taste
1 cup chicken stock
1 bunch broccolini
16 ounces spaghetti
½ cup reserved pasta cooking water, plus more if necessary
3/4 cup heavy cream, plus more if desired
½ cup finely grated Parmigiano Reggiano
**For Serving**
Shaved Parmigiano Reggiano
Extra virgin olive oil
Fresh black pepper
#Method
**Prepare Ingredients:**
Dice the pancetta and set aside. Peel and dice the onion. Peel and mince the garlic. Trim the scallions and mince, reserving a pinch of the minced green parts for garnish. Trim and mince the cherry peppers, if using. Cut the broccolini into 2” pieces.
Bring a large pot of salted water to a boil.
**Sauté the Pancetta:**
In a large pot or deep skillet (large enough to later hold the pasta), add the pancetta and turn the heat to medium. Cook, stirring regularly, until the fat has rendered and the pancetta is crispy and browned, about 5 minutes. Using a slotted spoon, remove the pancetta and transfer to a bowl. Set aside.
**Cook the Pasta:**
Before preparing the aromatics, add the pasta to the boiling water and cook until about 2 minutes under al dente. Scoop out the ½ cup pasta cooking water and set aside. Add the broccolini and cook for 2 minutes until bright green and tender-crisp and the pasta is al dente. Pour the pasta and broccolini into a colander and run under cold water for a minute or two. Set aside.
**Prepare the Sauce:**
As the pasta is cooking, return the skillet to medium heat and add the diced onion and cook until well-browned and softened, about 8-9 minutes. Add the garlic, scallions, and diced red peppers and cook n additional 2-3 minutes or until fragrant. Pour in the chicken stock and bring to a boil. Boil for 5 minutes or until reduced slightly.
**Prepare the Cream:**
To the ½ cup reserved pasta cooking water, add the heavy cream to warm it up. Slowly pour the cream mixture into the simmering sauce, stirring as you incorporate it. Continue stirring until completely incorporated and glossy. Slowly stir in the grated cheese in increments until completely incorporated. Taste and season to your preferences.
**Finish the Pasta:**
Pour the cooked spaghetti and broccolini to the pot of sauce and toss to coat.
**To Serve:**
Divide the spaghetti and broccolini between shallow pasta bowls. Sprinkle the reserved scallions on top along with the crispy pancetta. Garnish with a drizzle of extra virgin olive oil, a crack of black pepper, and arrange the shaved Parmigiano Reggiano on top. Enjoy!
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