Orecchiette with Broccoli & Pancetta

Here's something for you to cook this weekend, something from the archives. It comes from The River Cafe Cookbook, a book I no longer own, but no matter. It's an easy enough recipe, I have it memorized. So easy: I can squeeze it all into this paragraph. Boil a pot of water, add salt. In a large skillet, add cubed pancetta--about two big slices worth. Add a splash of olive oil, raise the heat and let the pancetta start to brown. When it's getting closer to brown than not-brown, add broccoli ...