Creamy Cavatelli with Chicory, Preserved Lemon and Crispy Parmesan Crumbs

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Spread the rustic bread crumbs on a small tray, toss them with 1 tablespoon olive oil, 20 g grated pecorino, and a pinch of black pepper. Bake for 6 to 8 minutes, stirring once, until golden and crisp. Set aside.

2. 2

   Bring a large pot of water to a boil and add about half of the salt. Cook the cavatelli until al dente according to the package time. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

3. 3

   While the pasta cooks, heat 2 tablespoons of olive oil with the butter in a wide skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.

4. 4

   Add the chopped garlic and cook for 30 seconds. Stir in the chicory, the remaining salt, and a little more black pepper. Sauté for 4 to 5 minutes until the chicory softens and reduces in volume.

5. 5

   Add the preserved lemon and cook for 1 minute to perfume the mixture. Pour in the heavy cream and the remaining 40 g pecorino, stirring until a smooth sauce forms.

6. 6

   Transfer the drained cavatelli to the skillet and gradually add some of the reserved pasta water, tossing for 1 to 2 minutes until the sauce turns creamy and coats the pasta well.

7. 7

   Taste and adjust with more salt or black pepper if needed. Divide the pasta among plates and finish with the crispy Parmesan-bread crumbs on top. Serve immediately.