Pasta with Broccoli and Pancetta

Cook the tagliatelle according to the package directions. Drain and keep aside for a while.
Steam or boil the broccoli briefly until al dente.
Fry the pancetta in a large pan over medium-high heat until crisp. Add the garlic and sauté for another 1 minute.
Add the tomato paste to the pan and stir well.
Pour in the vegetable broth and bring to a simmer.
Add the cream and simmer gently for a few minutes until the sauce thickens slightly.
Add the broccoli and cooked tagliatelle to the sauce and stir everything well so that the pasta and broccoli are covered with the creamy sauce.
Season with black pepper and sprinkle with Parmesan cheese.