Orecchiette con Broccoli Rabe

Ingredients

• •1 pound orecchiette pasta
• •1 pound broccoli rabe, trimmed
• •4 ounces pancetta, diced
• •6 cloves garlic, sliced
• •1/2 teaspoon red pepper flakes
• •1/4 cup extra virgin olive oil
• •1/2 cup reserved pasta water
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup grated Pecorino Romano cheese

Directions

1. 1Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 9-10 minutes. Reserve 1 cup of pasta water before draining.
2. 2In the last 3 minutes of pasta cooking, add broccoli rabe to the same pot and blanch until tender-crisp.
3. 3While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
4. 4Add sliced garlic and red pepper flakes to the pancetta, stirring constantly for 1 minute until fragrant.
5. 5Add the cooked pasta and broccoli rabe to the skillet with the pancetta mixture.
6. 6Toss gently, adding reserved pasta water a splash at a time to create a light sauce that coats the pasta.
7. 7Season with salt and black pepper to taste. Transfer to serving plates and garnish generously with Pecorino Romano cheese.

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