Today I am so excited to share yet another delicious, easy, beautiful pasta dish with you! A wonderful combination of textures and flavors all harmonizing with your tastebuds, to an end result you are going to absolutely love!
- 300 g orecchiette (we used Rummo)
- 1 1/2 cups broccoli florets (a medium head)
- 35 g (a couple of slices) guanciale, slivered
- 1 Tbsp evo oil
- 1 clove of garlic, pressed
- a pinch of red chili flakes
- 1/4 to 1/2 cup ricotta
- 3-4 fresh basil leaves, broken
- 1/4 cup grated Pecorino or Parmigiano
- 1 Tbsp breadcrumbs
- a drizzle of olive oil
- Bring a medium pot of salted water to boil.
- While the water is coming to a boil, place guanciale and evo oil in a cast iron pan and saute till guanciale turns golden in color. Take out of pan and place in a paper towel-lined ramekin. Turn off heat.
- In the same cast skillet after cooled, add in garlic and chili flakes and swish in the pan to flavor.
- Toss orecchiette into the boiling water. Cook for 7 minutes, then throw in the broccoli florets and cook both for an additional 5 minutes.
- Preheat the oven to 200°C (400°F).
- Drain pasta and broccoli with a skimmer, reserving the pasta water. Place in the cast skillet with garlic and chilies.
- Turn the heat on to a medium, toss the ingredients well for about 1 minute.
- Turn off heat, drizzle half a ladle of pasta water, add dollops of ricotta and basil. Top with Pecorino and breadcrumbs and drizzle with evo oil.
- Place in preheated oven and bake for 10 minutes. Turn on the grill for the last couple of minutes.
- Take out of the oven, garnish with crispy guanciale, chopped basil, and a drizzle of evo oil.
As far as the cheese you decide. The Parmigiano is more subtle, while the Pecorino has a good pungent bite to it.
If you can't find guanciale, pancetta will work fine too or even speck!
- Category: Main
- Method: stovetop/baked
- Cuisine: Italian
Keywords: orecchiette, pasta, broccoli, Italian bread crumbs, Evo oil, garlic, fresh basil, ricotta, guanciale,