Pasta with Mascarpone, Broccoli and Pancetta

Method

1. Add a drizzle of extra virgin olive oil to a pan over medium-low heat.
2. Add diced pancetta (or bacon) and a grind of black pepper. Sauté for a few minutes.
3. Add the finely chopped broccoli stems to the pan. Cook for about 10 minutes, adding a splash of pasta water if needed to prevent sticking.
4. Meanwhile, bring a pot of salted water to a boil. Add the pasta and the broccoli florets (heads) to the boiling water and cook together according to pasta package timing.
5. After a couple of minutes of sautéing, add a crushed garlic clove (in its skin) to the pan.
6. Add 2-3 tablespoons of pasta cooking water to the pan and continue cooking over medium-low heat.
7. In a bowl, combine mascarpone, one egg yolk, a generous handful of grated Grana Padano, and black pepper. Add a touch of fresh cream or a splash of milk, if desired, and mix with a fork until smooth and creamy.
8. Once the pancetta and broccoli stems are caramelized and tender, add a splash of white wine to the pan and let the alcohol evaporate.
9. Reduce the heat to low, then add the mascarpone cream to the pan. Stir gently, remove the garlic clove, and add a little pasta cooking water if the sauce is too thick.
10. Drain the pasta and broccoli florets (reserve some cooking water) and add them to the pan. Toss well to coat with the creamy sauce.
11. Serve immediately with an extra grating of Grana Padano and black pepper.