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Bowl of orecchiette on a vintage wood board with a silver fork

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.
Yield: 5 servings
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 12 oz / 340 g dried orecchiette pasta
  • 6 ounces / 170 g bacon, coarsely chopped into pieces
  • 1-2 tablespoons olive oil, as needed
  • 1 large shallot, minced (about 2 tablespoons minced)
  • 3 cloves garlic, minced (about 1 tablespoon minced)
  • ¼ teaspoon red pepper flakes
  • 6 oz / 170 g (1 head) frisée or escarole, torn into 1 to 2-inch pieces
  • shredded pecorino cheese, for topping

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.