Fusilli Pancetta and Broccoli Raab


1 cup cream
1 cup Parmesan cheese, fresh grated
2 t garlic powder
1/4 t ground black pepper
1 T olive oil
1 medium onion, chopped
4 oz pancetta, sliced
4 garlic cloves, minced
1 lb Broccoli raab, frozen or fresh (rinsed and trimmed)
1 lb Fusilli pasta


This is a very fast dish to make, so measure or prep all your ingredients first.

In a small bowl, combine the cream with the parmesan, garlic, and ground black pepper. Set in the refrigerator until needed.

Bring a large pot of salted water to a boil.

Meanwhile, place a large skillet on the stove over medium-high heat. Add the olive oil, onion, and pancetta. Sauté until the onion softens, about 5-6 minutes.

Reduce the heat to medium and add the garlic. Sauté until the fragrance of the garlic changes from that of raw cloves to beautifully cooked garlic.

Add the broccoli raab and about 2 tablespoons of the nearly boiling salted water to the onion mixture, stir well. It does not matter if the pasta has been in the water or not. Cover, and cook on low while the pasta cooks. Stir every now and then.

Broccoli raab will cook in about 10 minutes, if it is finished before the pasta, simply remove from heat but keep it covered. Reheat once the pasta is about halfway done.

Boil the fusili per package directions.

Four minutes after the fusilli has cooked, remove one ladle of pasta water and add it to the broccoli raab mixture. Raise the heat to medium and bring to a simmer.

Reserve one more cup of the pasta water. Drain the cooked pasta and return to the pot or place in a lovely serving dish.

Top the pasta with the broccoli raab mixture and the creamy parmesan. Toss well. The pasta should be thick yet creamy. Should it look a little dry (usually from an abundance of cheese), add a little of the reserved pasta water.

Serve with a leafy green salad and perhaps a loaf of garlic bread.

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