Orecchiette with Cauliflower, Breadcrumbs, Pancetta, and Pepitas

By • October 3, 2010 • 12 Comments

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Author Notes: Putting a few breadcrumbs in a pasta dish is a common Italian trick that adds the right counterpoint of texture, taste and color to a simple sauce. Here I’ve paired them with some peppery fall cauliflower and salty pancetta. Owing to the current shortage of pine nuts, I’ve substituted unsalted pepitos – hulled pumpkin seeds – which are more abundant (that is, cheaper), and add both nutty flavor and a shade of green to this otherwise very pale dish. - cheese1227cheese1227

Food52 Review: This lovely simple pasta incorporates different textures and balances flavors nicely. The lightly sautéed cauliflower just starts to get crispy edges. A touch of toasty breadcrumbs and lemon juice goes a long way. - StephanieA&M

Serves 8 cups of pasta

  • 1 1/2 pounds cauliflower, broken into bite sized pieces
  • 1 pound of orecchiette (if unavailable use conchiglie or cavatelli)
  • 1 cup fresh bread crumbs
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1/4 cup of good olive oil
  • 3 thick slices of pancetta, cut into small dice.
  • 2 garlic cloves, finely chopped
  • 1 lemon wedge
  • 1/2 cup grated pecorino cheese
  • 1/2 cup chopped parsley
  1. Set a large pot of salted water to boil. When it gets to a boil, drop the cauliflower in and blanch for about 3 to 4 minutes. Remove and set aside.
  2. In a large, non stick skillet, dry toast first the bread crumbs until they are browned and then the pepitas until they start to pop. Set both ingredients aside.
  3. Drop the pasta into the water to cook until al dente.
  4. Put the oil in the skillet and fry the bacon pieces until crispy. Add the cauliflower and chopped garlic to the skillet and sauté for about 2 minutes.
  5. Drain pasta (reserving a quarter cup of the pasta water). Add pasta to skillet with 1/4 cup of pasta water. Add lemon juice, pecorino cheese, and parsley and mix well. Adjust for salt and pepper.
  6. Remove from heat and stir in bread crumbs and pepitas.
  7. Serve warm.
Jump to Comments (12)

Tags: Easy, pasta

Comments (12) Questions (0)

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Julistache

7 months ago juliunruly

Loved this. Used pine nuts instead of pepitas because I am a pignolia piglet.

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7 months ago AAFoodie

Where are the 5 ways to make it better?

Img_1688

7 months ago AAFoodie

Oops I get it.

Sugar.board

almost 4 years ago thebreukelenlife

Delicious as is but in a winterizing effort I added some cream before adding in the breadcrumbs. Amazing!

Christine-28_small(1)

almost 4 years ago cheese1227

Is "winterizing" code for -- I can eat more fat with my pasta because the whole tunic/legging/long black boots can hide it well? Too funny. I will have to try adding the cream as I just bought three new tunics!

Sugar.board

almost 4 years ago thebreukelenlife

You got it!

Summer_2010_1048

almost 4 years ago Midge

Sounds delicious. Love the pepitos idea.

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almost 4 years ago healthierkitchen

Yum! Love cauliflower with pasta. I have a supply of pine nut in the freezer but I'm hinking to try the pepitas regardless.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great recipe! Love this. Especially the pepitos. ;o)

Christine-28_small(1)

almost 4 years ago cheese1227

Thanks AntoniaJames. I have to admit that the pepitos were a late substitution made when I was tweaking this recipe for a cooking class I was giving to a bunch of starving students. There was no way they were going to pay $22/pound for pinenuts!

Newliztoqueicon-2

almost 4 years ago Lizthechef

Thumbs up - your recipe is incredibly solid and delicious!

Christine-28_small(1)

almost 4 years ago cheese1227

Thanks Lizthechef! It's one of my fall favorites.