Linguine with Broccolini, Pancetta, and Parmesan

1. Make the Bread Crumbs

In a 12-inch nonstick skillet, combine the panko bread crumbs with 1 tablespoon of extra-virgin olive oil and 1/4 teaspoon of table salt. Cook over medium heat, stirring frequently, for about 3 to 6 minutes, or until the panko turns golden brown and crispy. Once done, transfer the bread crumbs to a small bowl and set them aside.

2. Cook the Broccolini and Linguine

Bring 4 quarts of water to a boil in a large Dutch oven. Add 1 teaspoon of table salt and the broccolini stalks. Cook for about 1 minute before adding the broccolini florets. Continue cooking for another minute. Using a spider skimmer or slotted spoon, remove the broccolini and set it aside. Keep the water boiling and add the linguine, cooking according to the package instructions until it is just shy of al dente, about 5 to 7 minutes. Reserve 2 cups of the pasta cooking water, then drain the linguine and set it aside. Wipe the pot dry to prepare it for the next step.

3. Prepare the Sauce

Heat 1/4 cup of extra-virgin olive oil in the Dutch oven over medium heat. Add the pancetta and cook until it is crispy and browned, about 6 to 8 minutes. Stir in the minced garlic, red pepper flakes, and 1 teaspoon of table salt, cooking for about 30 seconds until fragrant. Pour in 1.5 cups of the reserved pasta cooking water and bring it to a boil. Add the cooked linguine and broccolini to the pot, stirring to combine. Cook for about 3 minutes, folding the pasta over itself to ensure it absorbs the sauce and reaches the perfect al dente texture.

4. Finish the Pasta

Remove the pot from the heat and stir in the grated Parmesan cheese and the butter, allowing them to melt and create a creamy sauce. If the pasta seems too dry, adjust the consistency by adding the remaining reserved cooking water a little at a time. Transfer the pasta to a serving dish and sprinkle with half of the toasted bread crumbs. Serve with extra Parmesan cheese and the remaining bread crumbs on the side.