Lemon Fettuccine with Broccoli and Pancetta Croutons

• 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
• 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
• 9 ounces fresh or dried fettuccine
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons fresh lemon juice
• 2 teaspoons fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese

1. Saute pancetta in heavy medium skillet over medium-high heat until almost crisp and brown.
2. Transfer to paper towels.
3. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes.
4. Using slotted spoon, transfer broccoli to medium bowl.
5. Add pasta to same boiling water; cook until tender, stirring occasionally.
6. Drain pasta; return to same pot.
7. Add next 5 ingredients.
8. Toss over low heat to coat.
9. Add pancetta, broccoli, and cheese; toss to blend.
10. Season pasta with pepper.

pancetta, broccoli, butter, olive oil, lemon peel, lemon juice, thyme, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lemon-fettuccine-with-broccoli-and-pancetta-croutons-242484 (may not work)