Browned Butter Orecchiette With Cavolo Nero, Pancetta, Hazelnuts & Rosemary Pangrattato

Directions

1. 1

   Make the breadcrumbs first. Heat the olive oil in a frying pan over a medium heat & add the breadcrumbs & rosemary. Cook until golden & crisp. Add the garlic & reduce the heat. Cook for a further 2 minutes then drain on a paper towel lined plate.

2. 2

   Pull the leaves from the stems of the cavolo nero & roughly chop. Blanch for 2 minutes, then drain.

3. 3

   Cook the pancetta in a wide deep frying until the fat has rendered & it is cooked & slightly crisped. Set aside & wipe the pan clean.

4. 4

   Meanwhile, cook the pasta according to packet instructions reserving a cup of cooking water.

5. 5

   Melt the butter in the pan that held the pancetta & cook over a low-medium heat until the butter begins to foam. Add the hazelnuts, garlic & chilli & cook for 2 minutes.

6. 6

   Stir in the blanched cavolo nero & pasta, then add the pancetta, grated parmesan & half a mug of cooking water to start. Stir to combine until the cheese has melted & the pasta is glossy, adding more cooking water if you need.

7. 7

   Season to taste. Sprinkle over the pangrattato & serve at the table.