orecchiette with broccoli rabe

orecchiette alle cime di rapa

4 servings







Cook broccoli rabe in a large pot of salted boiling water until tender, about 5 minutes. Reserving water, transfer broccoli rabe to a colander, then rinse under cold water to stop cooking. Gently squeeze out excess water, then roughly chop.
In a large skillet, combine guanciale and 4 tablespoons oil; heat over medium heat and cook, stirring occasionally, until guanciale begins to crisp, about 4 minutes. Add broccoli rabe and continue cooking, stirring occasionally, for 3 minutes more. Transfer mixture to a large serving bowl (big enough to toss the pasta).
Return skillet to medium heat; add remaining 2 tablespoons oil and breadcrumbs. Cook, stirring constantly, until breadcrumbs are golden, about 5 minutes; remove from heat. 
Return pot of salted water to a boil. Add pasta and cook until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and add to bowl with broccoli rabe. Add breadcrumb mixture and 1/4 cup of the pasta cooking liquid. Toss to combine. Moisten with extra pasta cooking liquid, if desired. Serve immediately, sprinkled with cheese.