Lemon Fettuccine with Broccoli and Pancetta "Croutons"
['4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes', '5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)', '9 ounces fresh or dried fettuccine', '1/4 cup (1/2 stick) butter, melted', '1/4 cup olive oil', '1 tablespoon finely grated lemon peel', '2 teaspoons fresh lemon juice', '2 teaspoons 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.
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