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1
Bring a large pot of salted water to a boil.
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2
When water is at a rolling boil, add broccoli and cook for 1-2 minutes, until just slightly tender. Remove broccoli with a slotted spoon and drop into a bowl of ice water. Drain and set aside.
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3
Add penne to boiling water. Cook until al dente, or soft on the outside with a very slight bite in the center. Reserve a few tablespoons of the starchy salted pasta water.
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4
While the pasta cooks, heat olive oil in a large saucepan on medium heat. Add pancetta and some freshly ground black pepper. After about 3 minutes, add sliced garlic.
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5
Cook until pancetta is brown and crispy. Remove pancetta and garlic with a slotted spoon and set aside.
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6
While pan is still hot, add a splash of white wine to deglaze, scraping up any bits from the pancetta.
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7
Add the container of creme fraiche and lower heat slightly. Season with salt and pepper. Cook for about 4 minutes and add broccoli, and pancetta and garlic mix.
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8
Sauce is ready when it coats the back of a spoon, about 6-8 minutes. Stir the sauce regularly being careful not to let it burn.
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9
Add cooked pasta and about 3/4 of the cheese. If necessary, add a few tablespoons of salted pasta water to loosen the sauce. Add salt and pepper to taste.
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10
Serve immediately, topped with more pecorino cheese.
