This recipe struck me like a bolt of lightning after a long, crazy work week and had a lot to do with the ingredients I had in the fridge. Sometimes I wonder if the reason I think some of these recipes are amazing is just because Im ravenously hungry. At any rate, this one was off the charts delicious.

Ingredients

• 4 oz pancetta
• 1 head broccoli, sliced into slices
• 1/2 shallot, sliced, rough chop
• 1/4 cup white wine
• 1 tbsp lemon juice
• pepper, salt to taste
• 1/2 cup parmesan
• 1/2 container of spaghetti
• 1-2 tbsp parsley, chopped

method

• Start a med-large saucepan on med-high, once ready; add pancetta. Cook until crispy, not burnt. Remove pancetta to a bowl.
• Start a pot of water for the spaghetti and once boiling, follow package directions for al dente.
• Add broccoli to saucepan after removing pancetta and sear slightly, about 5-8 min. Avoid moving the broccoli about during this process or it wont sear properly. Your looking for a light-brown to med-brown sear. Lower heat to medium and add shallot. Stir and cook about 1-2 minutes then add white wine. Allow to deglaze, stirring up anything that needs to be stirred.
• Once pasta cooked, drain and toss with broccoli mixture, crispy pancetta, lemon juice and parm.
• Top with parsley and season with salt & pepper to taste. Um, yum.