Orecchiette with Bacon and Wilted Frisée
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Unrated
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Cook Time
mins
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Total Time
30 mins
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Course
Main Course
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Cuisine
Italian
Orecchiette with Bacon and Wilted Frisée
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This easy weeknight orecchiette will satisfy all your senses: with chunky bits of bacon and delicate wilted frisée and a mountain of freshly shredded Pecorino cheese.
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Ingredients
- 12 12 oz dried orecchiette pasta
- 6 6 ounces Bacon coarsely chopped into pieces
- 1-2 1-2 tablespoons olive oil as needed
- 1 1 large shallot minced (about 2 tablespoons minced)
- 3 3 cloves garlic minced (about 1 tablespoon minced)
- ¼ ¼ teaspoon red pepper flakes
- 6 6 oz (1 head) frisée or escarole torn into 1 to 2-inch pieces
- shredded pecorino cheese for topping
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Instructions
- Bring a large pot of generously salted water to a boil. Add orecchiette and cook until al dente according to package instructions (I usually do 1 minute less than the package says). Before draining, reserve 1 cup of pasta liquid and set aside.
- Meanwhile, preheat a large skillet over medium-high heat. Add bacon and cook until browned.
- If your bacon is particularly fatty, spoon out some of the excess fat. If your bacon was lean and there isn't much liquid fat left in the pan, add a glug or two of olive oil.
- Add shallot, garlic, and red pepper flakes and cook until fragrant, about 3 minutes.
- Stir in 3/4 cup pasta water; let simmer until slightly reduced.
- Add frisée and cook until slightly wilted, 2 to 3 minutes.
- Add drained orecchiette and stir until coated, adding a splash or two of pasta liquid as needed if it seems dry.
- Transfer to serving bowls and top generously with Pecorino cheese and serve.
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