Ingredients for Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

• 4 tablespoons extra-virgin olive oil, divided

• 3 garlic cloves, peeled, flattened

• 1 medium onion, chopped

• 90g thinly sliced pancetta, chopped

• 1 teaspoon fennel seeds, crushed

• 1/4 teaspoons dried crushed red pepper

• 1 large bunch broccoli rabe (also called rapini

• generous 450g ), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

• 240ml water

• 1 8.230g package dried pappardelle pasta

• 120g freshly grated Pecorino Romano cheese, plus additional for serving

• 80g pine nuts, toasted

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 240ml water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 240ml cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

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