
Start by putting on a pot of water for your pasta and prepping your pancetta and vegetables. You want small bites of the broccolini, and you'll be cooking the stems separately from the florets. This dish comes together quickly, so you'll want everything ready and waiting. The pop the pancetta in your pan with red pepper flakes and a little olive oil and get it started crisping up. Then add your garlic and pine nuts, cook for a minute or two (you don't want the garlic to burn) and pour in the white wine.