Broccoli Broth with Pancetta, Prosciutto and Pasta:

Name: Broccoli Broth with Pancetta, Prosciutto and Pasta: Minestra di Broccoli alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound broccoli, washed, trimmed and cut into 1-inch florets; Salt, to taste; 2 tablespoons extra virgin olive oil; 3 1/2 ounces pancetta or bacon, chopped; 1 small onion, chopped; 1 small dried chile pepper; 2 cloves garlic, crushed; 3 1/2 ounces prosciutto, chopped; 1/2 pound ziti, broken into short lengths; 1/2 cup freshly grated pecorino

Servings: persons

1
Bring 1 quart of water to a boil and add 1 tablespoon salt.
2
Cook the broccoli in the boiling water until just tender and still bright green.
3
Drain the broccoli and do not discard the cooking liquid.
4
In a 12 to 14-inch saute pan, heat the olive oil over high heat.
5
Add the pancetta, onion, chile and garlic and cook until the onion and garlic begin to brown.
6
Add the prosciutto and reserved broccoli water and bring to a boil.
7
Add the pasta and cook until al dente.
8
Return the blanched broccoli to the pan, season with salt and pepper and serve divide equally among four warmed pasta bowls, topped with freshly grated pecorino.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound broccoli, washed, trimmed and cut into 1-inch florets, Salt, to taste, 2 tablespoons extra virgin olive oil, 3 1/2 ounces pancetta or bacon, chopped, and more.

Yes, Broccoli Broth with Pancetta, Prosciutto and Pasta: Minestra di Broccoli alla Romana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Broth with Pancetta, Prosciutto and Pasta: Minestra di Broccoli alla Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions