Orecchiette with Romanesco Broccoli, Crispy Guanciale, and Pecorino Romano

Name: Orecchiette with Romanesco Broccoli, Crispy Guanciale, and Pecorino Romano
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs orecchiette (500 grams); 1 head Romanesco broccoli; 4 slices guanciale; as needed Extra-virgin olive oil,; as needed Salt,; as needed Crushed red pepper,; as needed Pecorino Romano cheese,

Pamy Fatto con amore @Pamyfattoconamore

A delicious, simple, and hearty pasta dish that's perfect for a family meal!

Pamy Fatto con amore @Pamyfattoconamore

A delicious, simple, and hearty pasta dish that's perfect for a family meal!

Saved

Ingredients

30 minutes

Serves 4 servings

1.1 lbsorecchiette (500 grams)
1 headRomanesco broccoli
4 slicesguanciale
as neededExtra-virgin olive oil,
as neededSalt,
as neededCrushed red pepper,
as neededPecorino Romano cheese,

Saved

Steps

30 minutes

1

Wash and cut the Romanesco broccoli into florets, removing as much of the white stem as possible.
2

Boil the florets in salted water for no more than 8 minutes. Drain and transfer them to a bowl of ice water to preserve their bright green color. (Set aside the cooking water in case you need it to thin the sauce.)
3

Blend the florets with an immersion blender until you have a smooth, creamy mixture, adding some of the reserved cooking water as needed.
4

Meanwhile, cut 4-5 slices of guanciale and cook them in a nonstick skillet until golden and crispy.
5

Cook the orecchiette in boiling salted water, drain when al dente, and add to the broccoli cream with a ladle of the pasta cooking water.
6

Toss with a handful of Pecorino Romano, a pinch of crushed red pepper, and the crispy guanciale. Serve and enjoy!