Cook the fettuccine in salted boiling water until al dente, about 8-10 minutes.

For the last 4 minutes of cooking, add the chopped broccoli to the pasta pot.

In a skillet over medium heat, cook the diced pancetta until crispy, about 8 minutes.

In a food processor, blend the blanched broccoli, garlic, lemon juice, and half of the Parmesan while drizzling in olive oil until smooth.

Drain the pasta and broccoli mixture, reserving some pasta water. In the same pot, combine pesto and crispy pancetta; add reserved water if needed for desired consistency.

Serve garnished with remaining Parmesan and any reserved broccoli florets.