Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti risottati con cavolo romano e pancetta

Risotto-Style Spaghetti with Romanesco and Pancetta

Name: Risotto-Style Spaghetti with Romanesco and Pancetta
Yield: Serves 2 servings
Cuisine: American
Ingredients: 5 2/3 oz spaghetti (160 g); 7 oz blanched Romanesco broccoli (200 g); 3 1/2 oz canned peeled tomatoes (100 g); 2 tablespoons extra virgin olive oil; 1 small shallot; 1 3/4 oz diced pancetta (50 g); Salt, to taste; 1 pinch red pepper flakes; 2 fennel-flavored Italian crackers (tarallini); 2 tablespoons grated Parmesan cheese; 3 1/4 cups hot water (750 ml); A few fresh basil leaves

Rosanna Satiro @cook_115342904

Statte Taranto Puglia Italy

This dish featuring Romanesco broccoli is truly special, with a hint of spice, the crunch of fennel-flavored Italian crackers, and the deliciously healthy green Romanesco broccoli.

Rosanna Satiro @cook_115342904

Statte Taranto Puglia Italy

This dish featuring Romanesco broccoli is truly special, with a hint of spice, the crunch of fennel-flavored Italian crackers, and the deliciously healthy green Romanesco broccoli.

Saved

Ingredients

Serves 2 servings

5 2/3 ozspaghetti (160 g)
7 ozblanched Romanesco broccoli (200 g)
3 1/2 ozcanned peeled tomatoes (100 g)
2 tablespoonsextra virgin olive oil
1small shallot
1 3/4 ozdiced pancetta (50 g)
Salt, to taste
1 pinchred pepper flakes
2fennel-flavored Italian crackers (tarallini)
2 tablespoonsgrated Parmesan cheese
3 1/4 cupshot water (750 ml)
A fewfresh basil leaves

Saved

Steps

1

Sauté the chopped shallot, pancetta, and a pinch of red pepper flakes in olive oil.
2

Add the blanched Romanesco broccoli cut into pieces and the crushed peeled tomatoes. Cook for 5 minutes.
3

Add the uncooked spaghetti and gradually pour in the hot water, stirring often.
4

Continue cooking, stirring frequently, until the pasta has absorbed the liquid and is fully cooked.
5

Stir in the Parmesan cheese, plate the pasta, crumble the tarallini on top, and garnish with fresh basil.

Saved

Cooksnaps

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Rosanna Satiro @cook_115342904

Published in the US on July 14, 2026 14:01

Statte Taranto Puglia Italy

cucina classica con un tocco di innovazione, amo sempre sperimentare ....cucinare per me è vita, gioia amore e cura nei giorni complicati, insomma per me è tutto!

Keywords

Risotto Romanesco Shallot Parmesan Pepper Spaghetti Tomato Basil Cheese

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