4 ounces 1/4- to 1/3- inch-thick slices pancetta5 1/2 cups 1-inch broccoli florets
1 bag Rossi Pasta Classic Fettucini
1/4 cup (1/2 stick) butter, melted
1/4 cup olive oil
1 TB. finely grated lemon peel
2 teas. fresh lemon juice
2 teas. fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally. Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.