Bacon-Studded Orecchiette Molisane

🥘 Ingredients

• bacon
  4 oz
• basil
  ½ oz
• black pepper
  1 tsp
• broccoli
  8 oz
• chili flakes
  1 tsp
• garlic
  1 clove
• italian seasoning
  1 tbsp
• lemon
  1 unit
• oil
• onion
  1 unit
• orecchiette pasta
  6 oz
• paper towels
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• tomato
  1 unit
• water

🍳 Cookware

• large pot
• zester
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of water with salt to a boil. Wash and dry all produce. Halve, peel, and dice onion . Peel and thinly slice garlic . Dice tomato . Zest and quarter lemon using a zester . Pick basil leaves from stems; roughly chop leaves. Cut broccoli florets into bite-size pieces if necessary.

   water, salt: 1 tsp, onion: 1 unit, garlic: 1 clove, tomato: 1 unit, lemon: 1 unit, basil: ½ oz, broccoli: 8 oz
2. 

   2

   Toss broccoli on a baking sheet with a large drizzle of oil . Season with half the italian seasoning (you'll use the rest later), salt, and black pepper . Place lemon wedges cut sides down on same sheet. Roast on top rack until broccoli is golden brown and crispy and lemon is softened and lightly caramelized, 15-20 minutes.

   oil, italian seasoning: 1 tbsp, black pepper: 1 tsp
3. 

   3

   Once water is boiling, add orecchiette pasta to pot. Cook until al dente, 15-17 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

   orecchiette pasta: 6 oz
4. 

   4

   While pasta cooks, add bacon to a large pan over medium-high heat. Cook, turning occasionally, until crispy and cooked through, 6-10 minutes. Turn off heat; transfer to a plate lined with paper towels . Carefully pour off some bacon fat, leaving just enough to coat the bottom of the pan. Once cool enough to handle, roughly chop bacon.

   bacon: 4 oz, paper towels
5. 

   5

   Add onion to pan with reserved bacon fat over medium-high heat. Cook, stirring occasionally, until slightly softened, 4-5 minutes. Add garlic and season with salt and pepper. Cook, stirring, until garlic is slightly golden, 1-2 minutes. Add tomato, remaining italian seasoning, and a pinch of chili flakes . Cook until fragrant, 1-2 minutes.

   chili flakes: 1 tsp
6. 

   6

   Add orecchiette, roasted broccoli, and half the bacon to pan with aromatics. Stir in ½ cup reserved pasta cooking water, half the parmesan cheese , and half the chopped basil until combined. Add as much lemon zest and juice from roasted lemon wedges as you like. Season generously with salt and pepper. (TIP: Your lemons should be soft enough to squeeze with tongs if they're too hot to handle.) If needed, stir in more pasta cooking water a splash at a time until orecchiette is thoroughly coated in sauce. Divide pasta between bowls; top with remaining bacon, chopped basil, and parmesan cheese. Serve with any remaining roasted lemon wedges on the side. Garnish with more chili flakes if desired.

   parmesan cheese: ¼ cup