Entrée: Spaghetti with Pancetta, Broccoli, Tomatoes, and Romano Cheese

Difficulty: Easy

Prep Time: 5 min

Cook Time 20 min

Serves (2)

Don't be afraid to go a little rustic every now and then. Diverting from the Mediterranean olive oil hoopla, this spaghetti embraces bacon and uses the flavor to infuse the dish. Add sautéed vegetables and fresh Romano, and tip your hat to old world charm.

Ingredients: 1/4 lb spaghetti, 5 pieces pancetta or thick sliced, high quality bacon, 3 cloves garlic, 2 plum tomatoes, 1 cup broccoli (or cauliflower), Romano cheese, Italian seasonings, black pepper

Bring water to boil for spaghetti. Cook until al dente. Drain. While spaghetti water is heating, cut broccoli into small trees. Using a different pot, place broccoli in water, bring to boil, and heat until half-way cooked (about 5 min). Drain broccoli once finished.

Chop pancetta into small pieces. Place pancetta in pan over medium heat. While pancetta is cooking, slice tomatoes in half lengthwise, then each half lengthwise again. Rough chop tomato slices. Mince garlic cloves. Once pancetta is cooked, drain grease, leaving about 1/4 cup of oil still in the pan. Maintain medium heat, and add minced garlic, chopped tomatoes, and drained broccoli to pancetta. Sprinkle vegetables very generously with Italian seasonings and black pepper to taste. Cook until broccoli is done.

Place spaghetti in pan with pancetta and vegetables and lightly toss. Drizzle with olive oil. Plate spaghetti mixture and top with fresh grated Romano cheese.