Ingredients:
1 lb dry pasta of choice (Tom uses paccheri; an easy alternative is rigatoni)
1 head fresh broccoli, sliced thinly crosswise so small, irregular pieces form
3/4 lb smoked pork loin (you can also use smoked ham or smoked turkey), cut into 1/3" cubes
3 cloves fresh garlic, peeled and sliced thinly
1/2 C extra virgin olive oil (more or less to taste)
1 C grated parmigiano reggiano (more or less to taste)
salt and fresh ground black pepper to taste
Directions:
Fill a large pot 2/3 with cold water and bring to a boil. Add about 5 TB salt and stir in pasta. Stir occasionally to prevent sticking. Return to a low boil and cook according to package instructions.
About 3-4 minutes before pasta is done, stir in broccoli. Return to a simmer.
Test pasta for doneness. Before straining, reserve some of the cooking water. Strain pasta and broccoli, set aside for a minute.
Return the pot to the burner and add half the olive oil. Add garlic and let cook briefly until barely beginning to brown. Add the meat and stir to heat through.
Add the pasta and broccoli to the pot, and stir to mix well.
Add remaining olive oil and cheese, then add the reserved pasta water a little at a time, stirring, until a creamy sauce develops.
Serve immediately with more cheese on the side, and freshly cracked black pepper if desired.