Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Absolutely amazing. Simple the prepare but complex in its flavors - each ingredients offers a different bite. Our 3 year old loved it as well.

• nlaul

• minneapolis, mn

• 6/18/2011

This is a great flexible recipe. I had spicy salami, so I threw that in instead of pancetta. I thought all of the proportions in the recipe were spot on: perfect amount of rapini, cheese, pasta, and meat. Very flavorful. The meat I used was salty enough so no need to add salt.

• andiforker

• 旧金山

• 6/2/2011

THIS IS my favorite recipe from Epicurious. It always is the perfect starter for a memorable meal. I am making it for Easter this year and adding a bit of Sweet bulk sausage and chicken broth...yum.

• STeplin

• Long Island NY

• 4/22/2011

I used broccolini and imported Italian pappardelle. The pancetta only cost $2.00 which averages out to 50 cents a serving. I followed the instructions and used a little less than 1/2 cup of water. Saved the rest of the water for tonight, because pasta frequently absorbs all the moisture. One tablespoon of oil for finishing is enough. Next is to learn to make my own pappardella. We loved the flavor combination

• judyinboston

• New England

• 3/11/2011

Really good recipe - but way too much oil, particularly if you're working with fatty bacon or pancetta. Using half what the recipe called for (1 tablespoon when frying onions, one tablespoon at the end) was more than enough. We also reduced the cheese to 2/3 cup, and we didn't need the additional water at all.

• Anonymous

• Mamaroneck, NY

• 2/18/2011

Lovely! I used orecchiette pasta, and I followed one reviewer's suggestions of adding sliced fennel bulb with the onions and caramelizing those for 20 mins before deglazing the pan with a little white wine and adding back the cooked pancetta, etc. I think if I had added the water it might not have been as rich-tasting. A delicious cool-weather dish.

• jnoblitt

• 10/19/2010

I loved this recipe, but incorporated some suggestions from a previous review: I lightly sauteed about 5 oz pancetta and removed it. I used 1/2 bulb fresh fennel and cooked it along with the onion. I steamed the broccoli rabe leaves for 1 minute (didn't use the stems as they are tough & bitter). I cooked fettucine while vegs. were caramelizing, lightly cooked the garlic at the end, then added broccoli rabe, cheese, pancetta, fettucine & 1/2 cup cooking liquid to the pan and finished cooking pasta in the sauce. I served pine nuts on the side. A delicious & nutritious one dish meal!

• Anonymous

• Colts Neck, NJ

• 9/24/2010

I made this dish 2 weeks ago and I love the combination of ingredients. I used a different kind of pasta, the one that I have in stock and it was very good. Easy on the red pepper, or use according to preference. It was too spicy for me but in the end, it was delish!

• LadyQ888

• Montreal

• 8/22/2010

This was really delicious and simple. Used baby broccoly, up the garlic and pepper, and added some truffle oil at the end. Yummy, highly recommend it.

• daniguinha

• los angeles, ca

• 8/11/2010

I've made this with another kind of pasta I don't even know the name :-). Added chopped mushrooms as well and followed everything else. Perfect!

• LadyQ888

• Montreal

• 8/7/2010

Delicious. I've made it as written as well as with bacon and broccoli substitions. Great every time.

• Anonymous

• Madison, WI

• 3/20/2010

My husband and I thought this was delicious, though I made the following adjustments: 1) blanched broccoli rabe in salted boiling water for 2-3 minutes, followed by ice bath. (got rid of the bitterness). 2) browned pancetta in pan first, then removed. added onion next, and also added a chopped fennel bulb at this stage (instead of fennel seeds later on). caramelized onion and fennel for 20 mins, then added chopped garlic and red pepper for the last minute or two. 3) deglazed pan with white wine 4) added broccoli rabe to mixture, followed by pasta, then tossed with cheese, a little pasta water (approx 1/2 cup) and the toasted pine nuts. 5) added a swig of nice olive oil to each bowl when plated. delicious!

• Anonymous

• brooklyn, ny

• 3/2/2010

昨晚我和我的丈夫做了这个,真的enjoyed it! Our Whole Foods was out of pancetta so we subbed dry-rubbed bacon which worked well. I loved the mixture of flavors. This was hearty but not heavy. We'll definitely make it again.

• emgrossi

• DC

• 1/24/2010

This recipe is a diamond in the rough and is in severe need of a large modification: the broccoli rabe! I enjoy a leafy green, but it is extremely bitter and not complementary to the other very wonderful flavors in the dish. I noticed only after making and eating the dish that the majority of reviewers had substituted either real broccoli, broccolini, or arugula and then had given the dish high ratings. I'm not giving up on, just perhaps giving it my own spin next time.

• kdoll15

• tampa, fl

• 11/24/2009

This was truly an exceptional dish. I substituted arugula I had in my garden for the broccoli rabe but otherwise followed the recipe as is. I have to say that the aromas - first of the smashed garlic cooking in the oil, followed by the onions and pancetta simmering with the crushed fennel seed - were so incredibly heavenly! The fennel seed also added an interesting and delightful flavor. I can't wait to make this again.

• moenbailey

• Minneapolis, MN

• 9/10/2009