Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Ingredients

• 4 ounces bacon thick-cut italian cut into 1/4- to1/3-inch cubes ( bacon)
• 5.5 cups broccoli florets (from 1 pound broccoli crowns)
• 0.3 cup butter melted ()
• 9 ounces fettuccine barilla fresh
• 2 teaspoons thyme leaves fresh
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon zest finely grated
• 0.3 cup olive oil 
• 0.5 cup parmesan cheese freshly grated

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Sauté 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. Using slotted spoon, transfer broccoli to medium bowl.
4. Add pasta to same boiling water; cook until tender, stirring occasionally.
5. Drain pasta; return to same pot.
6. Add next 5 ingredients. Toss over low heat to coat.
7. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.
8. If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.