Bring a large pot of water to a boil and cook orecchiette until al
dente.
Save at least 1/2 cup of the pasta water
Heat 1 tbsp EVO in a large frying pan on MED heat. Add the pancetta
and fry for 5 minutes until crispy. Remove to a plate and set aside.
leave the fat in the pan and add another tbsp of EVO.
Add garlic and chill flakes, sauté for 2 minutes or until the garlic is
golden. Add the rapini and turn heat to high. Sauce for 5-6 minutes
Add the pasta to the pan and toss to combine. Sprinkle with
Parmesan cheese and drizzle in about 1/4-1/3 cup of the pasta water
Season with salt and pepper.
Add the reserved pancetta, and walnuts and parsley an toss until just
incorporated.
Originally Submitted
12/30/2018
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