I like to pair orecchiette pasta with pancetta and roasted brussel sprouts for easy and tasty dish. I’ve seen heavier variations of this dish online and I wanted to make a simpler and lighter version.
I found out the pasta’s round, concave shape led to its name, which means “little ears” in Italian. ! You can enjoy it as a main dish or side dish. It goes well with a lot of things and is a great side dish as well. . It also tastes great reheated the next day for leftovers.
Ingredients for 4 servings
8 ounces orecchiette pasta
8 ounces brussels sprouts
2 tablespoons extra virgin olive oil
1/2 pancetta chopped
2 cloves garlic minced
1/3 cup Grated parmesan cheese
How to make it
Cook pasta according to package directions. Drain while reserving 1 cup of pasta water. With a sharp knife or mandoline, slice brussels sprouts very thinly.
Cook pancetta over low heat until browned and crisp. Remove from pan and set aside reserving drippings. Add garlic and olive oil. Cook just until fragrant, about 1 minute. Remove garlic so it doesn’t burn.
Add brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add in pasta and heat through and add pasta water
Season with salt & pepper to taste. Serve immediately.
chef tip: Use shaved Brussels or cut them in think slices to let them cook faster. I think it makes it more palatable for people who don’t like them.