Orecchiette with Pancetta and Broccoli

4.5(21)

As you may know, _orecchiette_ is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

by Maggie Ruggiero·published 2008-01-14

Open original recipe

Servings

Makes 4 servings

Total time

15 min

Calories / serving

—

Ingredients (9)

serves

3/4 pounds orecchietteorecchiette
2 tablespoons unsalted butterbutter
3 tablespoons extra-virgin olive oilolive-oil
1 garlic clove, smashedgarlic
3 tablespoons pine nutspine-nut
3 ounces sliced pancetta, coarsely choppedpancetta
5 scallions, thinly slicedscallion
10 ounces frozen chopped broccoli, thawed, drained, and patted drybroccoli
Accompaniment: grated parmesanparmesan

Instructions (3 steps)

01Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
02While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
03Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.