Paccheri are one of those pasta shapes that instantly bring the warmth of a traditional Italian kitchen to the table. Large, smooth and generous, they were born in Southern Italy and are perfect for holding rich, creamy sauces.

Their name comes from the Neapolitan word pacchero, meaning a light slap—a playful reference to their generous size and character.

In this recipe, paccheri are tossed in a silky broccoli and mint cream made with just a few simple ingredients: fresh broccoli, extra virgin olive oil, Parmigiano Reggiano and fresh mint. Crispy pancetta adds a savoury crunch on top, turning a simple vegetable pasta into a comforting and satisfying Italian dish.

Serves 2, Prep time 20 mins, Cook time 25 mins

  • 180 g Paccheri pasta (about 6.5 oz paccheri)

  • 250 g broccoli florets (about 9 oz / 2½ cups broccoli florets)

  • 3-4 fresh mint leaves

  • 40 g Parmigiano Reggiano, finely grated (about ⅓ cup grated Parmigiano)

  • 60 ml extra virgin olive oil (about ¼ cup)

  • 80 g pancetta (pork belly) , diced (about 3 oz pancetta or thick-cut bacon)

  • 1 small garlic clove

  • Salt, to taste

  • Optional: a splash of pasta cooking water

 

Method

1. Cook the broccoli

Bring a large pot of salted water to the boil. Add the broccoli florets and cook for 4–5 minutes, until tender but still bright green.

Remove the broccoli with a slotted spoon and set aside. Keep the cooking water in the pot—you will use it to cook the pasta.

2. Make the broccoli and mint cream

Place the cooked broccoli in a blender with the garlic, mint leaves, grated Parmigiano Reggiano and extra virgin olive oil.

Blend until smooth and creamy, then season with salt.

Tip: If the cream is too thick, add 1–2 tablespoons of hot pasta water and blend again. The sauce should be smooth and silky, not too dense.

3. Cook the paccheri

Bring the broccoli cooking water back to the boil and cook the paccheri according to the packet instructions until al dente.

Before draining, reserve about 250 ml (1 cup) of the pasta cooking water. Drain the paccheri.

4. Crisp the pancetta

While the pasta is cooking, heat a frying pan over medium heat. Add the diced pancetta and cook until golden and crisp.

Transfer the pancetta to a plate lined with kitchen paper to absorb any excess fat.

5. Toss the paccheri with the cream

Gently warm the broccoli cream in a large frying pan or wide saucepan. Add the paccheri and toss gently until well coated.

Add a little of the reserved pasta water if needed. This will loosen the sauce and help create a smooth, silky coating around the paccheri.

6. Finish and serve

Divide the paccheri between two plates and finish with the crispy pancetta.

Drizzle with a little extra virgin olive oil and, if you like, add a little extra grated Parmigiano Reggiano.

Serve immediately, while the sauce is silky and the pancetta is still crisp.

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