In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add pancetta and cook 1 to 2 minutes or until browned and crisp, stirring. With slotted spoon, transfer to paper towels to drain.

To same skillet, add garlic and pepper. Cook 10 seconds, stirring, then raise heat to high and add broccoli and ½ teaspoon salt. Cook 2 minutes, then add water. Cover and cook 3 to 5 minutes or until most of water evaporates.

Meanwhile, in small bowl, with wire whisk, stir together lemon juice and remain ing 1 tablespoon oil. Drizzle over broccoli and gently toss to evenly coat. Transfer to serving bowl. Top with pan cetta and serve with lemon wedges.