Pasta with Porchetta and Sicilian Broccoli

Method

1. Clean the Sicilian broccoli: remove the tough outer leaves and peel the stems with a knife, pulling away the fibrous strings. Cut into small florets.
2. Bring a large pot of salted water to a boil. Add the broccoli and cook for a couple of minutes.
3. Add the bucatini pasta to the same pot and cook until al dente, following package cooking time.
4. Meanwhile, in a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic cloves and cook until lightly golden, not burnt.
5. Add the porchetta (cut into thin strips or cubes) and the chili pepper. Cook until the porchetta is crispy and its fat renders.
6. When the pasta and broccoli are al dente, drain them (reserving some pasta water) and transfer to the skillet with the porchetta.
7. Add a splash of pasta water and toss vigorously over heat until the sauce emulsifies and coats the pasta.
8. Plate the pasta. Grate fresh pecorino romano over the top, drizzle with a little raw olive oil, and add a final sprinkle of chili if desired. Serve immediately.