Day 257: Broccoli with Pancetta & Parmesan ♥

Today's vegetable recipe: Broccoli steamed, then tossed with bits of pancetta and grated Parmesan. Low carb. Weight Watchers 1 point.

Last night's Cauliflower with Pancetta, Capers and Parmesan was so delicious that there was no resisting the same pancetta and Parmesan combination on broccoli.

And once again, delicious.


Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

Water to steam
1 ounce pancetta
1 pound broccoli, trimmed aggressively
1 ounce Parmesan, grated (yields 1 1/2 cups with a microplane)

Bring an inch of water to boil in a steaming pan. Cook the pancetta in a small skillet, breaking into pieces as it browns. Meanwhile, trim the broccoli and transfer it to the steamer basket. When the water boils, place the basket inside the pan, COVER and let steam for exactly five minutes. When the five minutes is up, drain the water, return the broccoli to the hot pan, stir in the pancetta and Parmesan (reserve some to sprinkle on top at the end), COVER the pan and let rest so the broccoli can continue to cook and the flavors meld. Sprinkle with reserved Parmesan. Serve and ENJOY!

Recipe and photograph updated in 2008.

~ Perfect Pan-Fried Broccoli ~
~ Broccoli with Sautéed Garlic ~
~ Smashed Potatoes & Broccoli from Kitchen Parade ~

~ more broccoli recipes ~
~ more vegetables with bacon recipes ~

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© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna