Description
Orecchiette with a vibrant, lemony, fresh sauce. In every forkful, the nooks of the pasta hold in the bits of smoky pancetta and citrusy Brussels sprouts.
Ingredients
Scale
- 1 pound orecchiette
- 6 ounces pancetta, finely diced
- 2 Tablespoons olive oil, plus more for drizzling
- 1/2 yellow onion, thinly sliced
- 2 cloves minced garlic
- 1 pound Brussels sprouts, ends removed and halved
- 1 1/2 cups chicken broth
- zest and juice of of 1 lemon
- freshly grated Parmigiano Reggiano cheese for serving
- salt and pepper
Instructions
- Boil a large pot of salted water.
- Heat a large cast iron skillet on medium-high heat. Add the pancetta and cook until crispy, about 4 minutes.
- Spoon out the pancetta from the pan and set aside.
- Lower the heat to medium and add 2 Tablespoons olive oil.
- Add the onion and sautee until tender, about 3-4 minutes.
- Add the garlic and Brussels sprouts and sautee for an additional 3 minutes.
- Meanwhile, add the orecchiette to the boiling salted water.
- Add the chicken broth to the skillet and let simmer for 8-10 minutes, until the Brussels sprouts are slightly browned and the broth has reduced.
- Add the reserved pancetta, lemon zest, lemon juice, salt and pepper to the skillet and stir.
- Once the pasta is al dente, drain and add it to the skillet and toss with the sauce for a couple minutes.
- Serve with a drizzle of olive oil and freshly grated Parmigiano Reggiano cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins