Orecchiette with broccoli, bacon (pancetta) and chili peppers

Ingredients for 4 servings:

• 320 g pasta (orecchiette)
• 400 g broccoli
• 100 g bacon (belly bacon – actually pancetta)
• 1 clove(s) garlic
• 3 chili pepper(s), dried
• 50 g Parmesan
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A delight

Cook the orecchiette in boiling salted water according to the package instructions until al dente. Meanwhile, trim the broccoli and cut into small florets. Cut the bacon into thin sticks. Crumble the chili peppers. Grate the Parmesan cheese. Place the broccoli florets in boiling salted water and cook until almost tender, then drain through a sieve. Heat olive oil in a pan. Sauté the bacon and garlic, but do not let them become crispy. Add the broccoli and chili peppers and mix, seasoning with salt and pepper. Mix at low heat for a few minutes. Add the orecchiette and mix with the broccoli. Sprinkle with Parmesan cheese to serve. Tip: The broccoli should be cut into small enough florets to nestle between the curves of the orecchiette. Orecchiette translates as “little ears.” You can find them at any good Italian delicatessen or well-stocked grocery store.