Linguine With Pancetta and Broccoli

• 3 tablespoons extra-virgin olive oil
• 34 cup finely diced pancetta
• 14 cup finely diced onion
• 2 cups quartered broccoli florets
• 1 cup dry white italian white wine
• 1 tablespoon salt
• 1 lb dried linguine
• 34 cup parmigiano-reggiano cheese, divided
• salt
• fresh ground black pepper

1. In a covered pasta pot over high heat, bring water to a rapid boil.
2. Meanwhile, in a large saute pan, heat oil over medium heat.
3. Add in pancetta and onion; cook/stir, until onion is soft and translucent, about 3 minutes.
4. Add in broccoli and cook, stirring, until tender, 3-5 minutes.
5. Add in wine, increase heat to high, and cook until reduced by half.
6. Remove pan from heat and set aside.
7. While the sauce is simmering, add salt and linguine to the boiling water and cook, uncovered, over high heat until pasta is al dente.
8. Scoop out about 1 cup of the pasta water and set aside; drain pasta.
9. Return saute pan to medium heat; add 2 tablespoons of the reserved pasta water and increase heat to high; add linguine and, using pasta tongs, toss to coat evenly, adding more pasta water if necessary.
10. Add half the Parmigiano-Reggiano and toss well.
11. Season to taste with salt and pepper.
12. Transfer to a large serving platter and sprinkle with remaining cheese; serve immediately.
13. *May substitute spaghetti for linguine.

extravirgin olive oil, pancetta, onion, quartered broccoli florets, white italian white wine, salt, linguine, parmigianoreggiano cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/linguine-with-pancetta-and-broccoli-429555 (may not work)