MypinchofItaly
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- 17 Feb 2017
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Paccheri are one of those pasta shapes that immediately bring you back to a traditional Italian kitchen. Large, smooth and generous, they were born in Southern Italy and are perfect for holding rich, creamy sauces. Their name comes from the Neapolitan word “pacchero”, meaning a light slap — a playful reference to their size and character.
In this recipe, paccheri are coated in a silky broccoli and mint cream, a simple sauce made the way Italian nonnas love it: fresh vegetables, good olive oil and just a few honest ingredients. The mint adds a gentle freshness, while crispy pancetta on top gives that irresistible savoury crunch that turns a humble pasta dish into pure comfort food.
Serves 2, Prep time 20 mins, Cook time 25 mins
Method
Bring a large pot of salted water to the boil. Add the broccoli florets and cook for 4–5 minutes until tender but still bright green. Remove with a slotted spoon and set aside.
Keep the same water to cook the pasta.
Place the cooked broccoli in a blender with the garlic clove, mint leaves, grated Parmigiano, and EVOO.
Blend until smooth and creamy. Season with salt.
If needed, add a tablespoon or two of hot pasta water to loosen the texture.
Cook the paccheri in the same boiling water according to packet instructions until al dente. Reserve a small cup of pasta water, then drain.
While the pasta cooks, fry the diced pancetta in a frying pan over medium heat until golden and crispy. Transfer to kitchen paper to drain.
Gently warm the broccoli cream in a wide pan. Add the drained paccheri and toss to coat, adding a little reserved pasta water if needed for a silky finish.
Plate the paccheri, spoon over extra broccoli cream if desired, and finish with crispy pancetta scattered on top.
Drizzle with a little extra virgin olive oil and serve your paccheri pasta with broccoli&mint cream immediately.
In this recipe, paccheri are coated in a silky broccoli and mint cream, a simple sauce made the way Italian nonnas love it: fresh vegetables, good olive oil and just a few honest ingredients. The mint adds a gentle freshness, while crispy pancetta on top gives that irresistible savoury crunch that turns a humble pasta dish into pure comfort food.
Serves 2, Prep time 20 mins, Cook time 25 mins
- 180 g Paccheri pasta (about 6.5 oz paccheri)
- 250 g broccoli florets (about 9 oz / 2½ cups broccoli florets)
- 3-4 fresh mint leaves
- 40 g Parmigiano Reggiano, finely grated (about ⅓ cup grated Parmigiano)
- 60 ml extra virgin olive oil (about ¼ cup)
- 80 g pancetta (pork belly) , diced (about 3 oz pancetta or thick-cut bacon)
- 1 small garlic clove
- Salt, to taste
- Optional: a splash of pasta cooking water
Bring a large pot of salted water to the boil. Add the broccoli florets and cook for 4–5 minutes until tender but still bright green. Remove with a slotted spoon and set aside.
Keep the same water to cook the pasta.
Place the cooked broccoli in a blender with the garlic clove, mint leaves, grated Parmigiano, and EVOO.
Blend until smooth and creamy. Season with salt.
If needed, add a tablespoon or two of hot pasta water to loosen the texture.
Cook the paccheri in the same boiling water according to packet instructions until al dente. Reserve a small cup of pasta water, then drain.
While the pasta cooks, fry the diced pancetta in a frying pan over medium heat until golden and crispy. Transfer to kitchen paper to drain.
Gently warm the broccoli cream in a wide pan. Add the drained paccheri and toss to coat, adding a little reserved pasta water if needed for a silky finish.
Plate the paccheri, spoon over extra broccoli cream if desired, and finish with crispy pancetta scattered on top.
Drizzle with a little extra virgin olive oil and serve your paccheri pasta with broccoli&mint cream immediately.
