This pork belly recipe(think pancetta) works because it melds with broccoli, and Pecorino cheese to form a classic Italian pasta trifecta; crispy, spicy and cheesy.
Pancetta is a cured Italian version of bacon. My hot tip is to use fresh pork belly, season it, and cook it; you will never go back to using store bought pancetta, or bacon again. We usually don’t receive the best in pancetta in Canada to begin with, and using pork belly is also much less expensive, and healthier. You’re welcome!
By the way, happy belated New Year, Bellos and Bellas! It is winter in all of western Canada. Cold, cold, and more cold. When it’s like this I want easy, home-made, comfort food. If you’re a vegetarian leave out the pork belly, and this dish will still be fantastic with just cheese and broccoli.
I missed December as I was away with, and taking care of, Family but I’m back. If you have any questions, or need some championship olive oil let me know. January cooking classes are sold-out so join me for a private one, or check-out my March schedule.
Now go and #EatwithoseyouLove TM As always please share, and if you try this recipe make sure to tag us @pastaboypeter on Facebook and Instagram.
Pasta and Crispy Pork Belly Recipe
By Peter Ciuffa of Pasta Boy Peter Inc.
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Ingredients
- 150 grams of Pecorino Romano Cheese Finely Grated (You can substitute ,or combine with, parmesan as well)
- 2 TBSP Fresh Cracked Black pepper and more for seasoning
- 1 TBSP Salt for your Pasta Water
- Chilli Flakes
- A lemon for zesting and juicing
- Kosher salt for seasoning
- 1/2 pound approx. 225 grams of Pork Belly, Pancetta, Guanciale or Bacon. Cut into small cubes or rectangles. If using uncured Pork Belly season with salt and pepper and let sit for at least 10 minutes to absorb flavours.
- 1 teaspoon Olive Oil
- A head of Broccoli, Rappini, Brocolinni, Romanesco or even Cauliflower. Cut off into small florets and trim the stocks into small bite sized pieces. The stocks have great flavour and nothing gets thrown away.
- 3 cloves of finely minced garlic
Equipment:
- Large Pasta Pot
- Ladle
- Pasta Strainer
- Heat Proof Bowl
- Heat Proof Spatula
- Large frying or sauté pan that can hold all the pasta. If you don’t have a pan this large make the sauce in the pan and toss it with the pasta in the bowl.
Instructions:
Boil a minimum of 4 to 5 litres of pasta water in a large pot. Once the water is boiling Salt the water until it tastes like the Mediterranean Sea.
In a heavy bottomed fry pan or skillet heat up a teaspoon of Olive Oil. If you have can make sure the pan big enough to toss your pasta in. When hot add your pancetta to the oil and cook until crisp.
Remove the Pork and place it in a paper towel lined bowl. Drain off 1/4 of the remaining pork fat and save it. Leave the rest in the pan. Keep the pan on the stove but off the heat.
Blanche your broccoli, or other greens, until they are just al dente (cooked to the tooth.) Pull them out but leave your water boiling.
Return your pan to a medium high heat.
When the pan is hot add the minced garlic to the frying pan and sauté until the garlic is golden which takes approximately 3-5 minutes. Add chilli flakes to taste. If you will not be monitoring the pan closely add the greens first and this will help protect the garlic.
Add your greens to the pan. Toss to coat them in the fat and cook them down until the broccoli starts to just fall apart. In much of Italian cooking greens are not eaten al dente. They are cooked fully. Think of the broccoli, or other greens, in this sauce coating the pasta almost like a pesto would.
Remove your greens from the heat.
Add 500 grams of fresh Cavatelli, or Orechietti, pasta to the water.
You can substitute a good bronze extruded short pasta shape n this recipe as well. Something that holds the sauce. Cook the pasta until just before al dente and then follow the directions below.
With fresh cavatelli, set a timer for 2 minutes and stir the pasta gently. Make sure the water has come back to a boil and if need be cover the pot for a moment.
At two minutes taste to see if it is almost cooked. Not doughy but almost al dente. These pastas will have considerably more chew than fresh Egg pasta. I usually cook them for 2 to 10 minutes (depending on size) and then combine them with the sauce to finish cooking. It takes longer if the pasta was frozen. Cook directly from frozen.
When the pasta is almost Al Dente add 1/5th a ladle of pasta water to your sauce pan and return to a medium heat.
Take your pasta out of the water and add it to your sauce pan. If straining in a colander save a little pasta water.
Toss or stir your pasta until it is coated with the veggies. Cook until the greens become almost creamy, imagine a pesto like coating, from the combination of starch and fat. Add 1 to 2 TBSP of olive oil, or pancetta fat and toss/stir your pasta another minute or so. If the sauce is too thick or oily, add a little bit of pasta water and mix and cook until everything is coated.
Add ½ your crispy pancetta. a good dash of cheese, and toss together until everything is combined. The finished product should have a slight creaminess to it, like a light coating of pesto.
Take the pan off the heat and taste it for seasoning. Add salt, pepper or chilli to your taste.
Serve it family style in a warmed large bowl, or platter, alongside the remaining cheese and pancetta on the table. Guests can garnish their plates with cheese and crispy bits as they like. You can also make individual plates.
That’s it now, Eat!
My take on a classic pasta and crispy pork belly recipe that is so satisfying! If you enjoyed this one please share, like and comment then join us for a cooking class in Vancouver.
Now go and always #EatwiththoseyouLove TM
Peter
Pasta Boy Peter – Cooking Classes Vancouver
Pasta and Crispy Pork Belly Recipe – Copyright Peter Ciuffa of Pasta Boy Peter Inc. 2020