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Orecchiette with Bacon and Wilted Frisée

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.

Cook Time
mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, preheat a large skillet over medium-high heat. Add bacon and cook until browned.
  3. 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.
  4. Add shallot, garlic, and red pepper flakes and cook until fragrant, about 3 minutes.
  5. Stir in 3/4 cup pasta water; let simmer until slightly reduced.
  6. Add frisée and cook until slightly wilted, 2 to 3 minutes.
  7. Add drained orecchiette and stir until coated, adding a splash or two of pasta liquid as needed if it seems dry.
  8. Transfer to serving bowls and top generously with Pecorino cheese and serve.