1/2 lb (225 g) diced pancetta

2 cups (190 g) chopped leek (about 1 small leek)

1 clove garlic, chopped

1 tbsp (15 ml) olive oil

4 1/2 cups (340 g) rigatoni

4 cups (280 g) small broccoli florets

4 eggs

1 1/2 cups (105 g) finely grated Parmigiano-Reggiano cheese

1/2 cup (20 g) chopped fresh parsley

In a large non-stick skillet over medium-high heat, brown the pancetta, leek and garlic in the oil. Set aside.

In a large pot of salted boiling water, cook the rigatoni al dente. Add the broccoli 2 minutes before the pasta is cooked (see suggested cooking time on the package). Set aside 1 cup (250 ml) of the cooking water. Drain the pasta and broccoli.

In a large bowl, combine the eggs, Parmesan and reserved cooking water. Add the pasta and broccoli, and toss to coat. Return to the large pot. Add the pancetta mixture. Warm through over low heat, stirring constantly until the egg mixture begins to thicken (see note). Add the parsley and adjust the seasoning.

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