Pre-heat oven to 350F/ 180C, lightly grease an 8 x 6 inch (20x15cm) casserole dish.
In a large pot of salted water first boil the broccoli florets until al dente, drain well and set aside, in the same water cook the pasta al dente, drain well.
In a small pan with 1 tablespoon of oil cook pancetta (bacon or sausage) until lightly golden, remove from pan and drain on paper towel lined plate.
In a medium pot on medium heat, melt the butter, whisk in the flour and salt until smooth then gradually add the milk, stir continuously until smooth and thickened. Gently fold in broccoli and pasta, then gently fold in Pancetta, pour into the prepared baking dish and sprinkle with Parmesan cheese and top with fresh thyme. Bake for approximately 15 minutes (I also broiled it for about 2-3 minutes to brown the top). Serve immediately. Enjoy!
Notes
For this recipe I used penne rigate (ridged pasta) but mezze maniche, fusilli or rigatoni type of pasta would also work. I wouldn’t use a long pasta for this dish.Leftovers will keep in the refrigerator for two to three days, be sure to store in an air tight container. It can be rewarmed in the oven or microwave. I don’t recommend freezing because of the white sauce, it could separate.