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Baked Orecchiette with Broccoli and Crispy Guanciale-feature-in the skillet

Baked Orecchiette with Broccoli and Crispy Guanciale


  • Author: Nicoletta and Loreto
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4 people 1x

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. Bring a medium pot of salted water to boil. 
  2. 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.
  3. In the same cast skillet after cooled, add in garlic and chili flakes and swish in the pan to flavor.
  4. Toss orecchiette into the boiling water. Cook for 7 minutes, then throw in the broccoli florets and cook both for an additional 5 minutes.
  5. Preheat the oven to 200°C (400°F).
  6. Drain pasta and broccoli with a skimmer, reserving the pasta water. Place in the cast skillet with garlic and chilies. 
  7. Turn the heat on to a medium, toss the ingredients well for about 1 minute. 
  8. 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.
  9. Place in preheated oven and bake for 10 minutes. Turn on the grill for the last couple of minutes.
  10. Take out of the oven, garnish with crispy guanciale, chopped basil, and a drizzle of evo oil.

Notes

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,

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