A Pound of Thin Spaghetti
3/4 Pound Of Small Broccoli Florets
6 Ounces Of Frozen Green Peas (Thawed)
Four Tablespoons Of Olive Oil
Two Tablespoons Of Pancetta Cut Into About 1/4 Inch Wide Cubes
Two Tablespoons Of Finely Diced Red Onion
A Minced Garlic Clove
The Juice Of 1/2 Lemon
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/4 Teaspoon Of Crushed Red Pepper Flakes
A Tablespoon Of Chopped Fresh Basil
A Tablespoon Of Chopped Fresh Italian Parsley
Into a large shallow pan (large enough to hold a pound of pasta), add the pancetta and two tablespoons of olive oil. Cook the pancetta on low heat until the pancetta becomes crispy. Add the red onion, the garlic, the sea salt, the black pepper and the crushed red pepper flakes to the pan. Cook on low heat for an additional four minutes stirring frequently.
In the meantime, cook the pasta in a pot of salted, boiling water according to the package instructions. Add the broccoli florets after the spaghetti has been cooking for five minutes. Retain about 3/4 cup of the pasta water before draining. Drain the pasta and the broccoli well in a colander.
Add the pasta and the broccoli to the pan with the pancetta, the red onion, and the garlic. Turn the heat up to medium high. Stir well so that the spaghetti strands get coated with the olive oil. Add the peas, the pasta water, the lemon juice, the basil, and the parsley. Continue to cook and stir for an additional four minutes. Turn off the heat and drizzle the spaghetti with about two tablespoons of olive oil.
Serve with grated cheese.