Orecchiette with cauliflower, breadcrumbs, pancetta and pepitos
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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. - cheese1227 - cheese1227
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. - Stephanie - A&M
Serves 8 cups of pasta
- 1 ½ pounds of cauliflower, broken into bite sized pieces
- 1 pound of orecchiette (if unavailable use conchiglie or cavatelli)
- 1 cup fresh bread crumbs
- ½ cup pepitos (hulled pumpkin seeds)
- ¼ cup of good olive oil
- 3 thick slices of pancetta, cut into small dice.
- 2 garlic cloves, finely chopped
- 1 lemon wedge
- ½ cup grated pecorino cheese
- ½ cup chopped parsley
- Set a large pot of salted water to boil. When it gets to a boil, drop the cauliflower in and blanch for about 3-4 minutes. Remove and set aside.
- In a large, non stick skillet, dry toast first the bread crumbs until they are browned and then the pepitos until they start to pop. Set both ingredients aside.
- Drop the pasta into the water to cook until al dente.
- 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.
- Drain pasta (reserving a quarter cup of the pasta water). Add pasta to skillet with ¼ cup of pasta water. Add lemon juice, pecorino cheese, and parsley and mix well. Adjust for salt and pepper.
- Remove from heat and stir in bread crumbs and pepitos.
- Serve warm.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cauliflower Recipe
Tags: Easy
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over 2 years ago thebreukelenlife
Delicious as is but in a winterizing effort I added some cream before adding in the breadcrumbs. Amazing!
over 2 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!
over 2 years ago thebreukelenlife
You got it!
over 2 years ago Midge
Sounds delicious. Love the pepitos idea.
over 2 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.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great recipe! Love this. Especially the pepitos. ;o)
over 2 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!
over 2 years ago Lizthechef
Thumbs up - your recipe is incredibly solid and delicious!
over 2 years ago cheese1227
Thanks Lizthechef! It's one of my fall favorites.