Imagine a plate of pasta that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Orecchiette with Pancetta, Cauliflower, and Bread Crumbs is not just a recipe—it's a journey through the rustic flavors of Italian cuisine that will transport you straight to a charming trattoria in Puglia. With crispy pancetta, tender cauliflower, and golden toasted bread crumbs, this dish is about to become your new obsession in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz orecchiette pasta
- 4 oz pancetta, diced
- 1 small head cauliflower, cut into florets
- 1/2 cup bread crumbs
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the orecchiette pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, prepare the cauliflower. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes, or until they start to become tender and slightly golden. Stir occasionally to ensure even cooking.
- Add the diced pancetta to the skillet with the cauliflower. Cook for another 5 minutes, stirring occasionally, until the pancetta is crispy and the cauliflower is fully tender.
- In a small bowl, combine the bread crumbs with the remaining tablespoon of olive oil, and season with salt and pepper. Add the minced garlic to the bread crumb mixture and stir to combine.
- In a separate small skillet, toast the bread crumb mixture over medium heat. Stir frequently until the bread crumbs are golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
- Once the orecchiette is cooked and drained, add it to the skillet with the pancetta and cauliflower. Toss everything together, adding reserved pasta water a little at a time to create a light sauce, if needed.
- Season the pasta mixture with salt and pepper to taste. If desired, you can add a bit more olive oil for richness.
- To serve, plate the orecchiette and top generously with the toasted bread crumbs. Grate fresh Parmesan cheese over the top to enhance the flavor.
- Enjoy your delicious Orecchiette with Pancetta, Cauliflower, and Bread Crumbs!
Tips
- Always reserve pasta water before draining - the starchy liquid is key to creating a silky, cohesive sauce.
- Toast bread crumbs slowly and carefully to avoid burning; they should be golden and fragrant.
- Use high-quality pancetta for the best flavor - if possible, have it diced at the deli counter.
- Don't overcook the cauliflower - you want it tender but still with a slight bite.
- Grate fresh Parmesan cheese just before serving for maximum flavor and aroma.
- For extra richness, consider adding a small knob of butter when tossing the pasta.
- This dish is best served immediately while the bread crumbs are still crisp and warm.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 22g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 35mg
