This easy weeknight pasta recipe will satisfy all your senses: with chunky bits of bacon and delicate wilted frisée and a mountain of freshly shredded Pecorino cheese.
Quick and easy is the name of the game with this orecchiette pasta dish. It’s satisfying and flavorful, and even manages to get some greens in there in a surprisingly delicious way.
Much like escarole, frisée is a unique, sturdy green that’s a bit too bitter to really enjoy as part of a salad. For me at least!
And other than soup, pastas are our favorite way to handle these slightly-bitter greens; in this case, slightly wilted and coated in bacon-y goodness which really does wonders to allay the bitterness.
We first made this pasta months ago; I even shot it and wrote up a draft, but never published it because something just wasn’t quite right. Turns out, it was the pasta shape that was the problem. We originally used bucatini, which is one of our all-time favorite pasta shapes, but when used in this recipe it makes it really hard to get a nice ‘bite’ that includes all the goods in a single forkful. All the bits and toppings tend to settle in the bottom of your bowl.
That’s where orecchiette is so perfect: the little pasta ‘ears’ basically serve as scoops for the good stuff.
Anyone else reminded of those little rubber poppers you’d get from the quarter machines? You know, the ones you’d flip inside out, set on the table then hold your breath until they went flying? Just me?
Also: I will never spell orecchiette right on the first try. Heck, I can barely spell it right on the second, I usually end up having to google it and copy the spelling from there. It’s even worse than mozzarella or prosciutto!
Orecchiette: impossible to spell, effortless to eat.