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Lemon Fettuccine with Broccoli and Pancetta

Lemon Fettuccine with Broccoli and Pancetta Recipe

  • 4 ounces 1/4- to 1/3-inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to 1/3-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
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