Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



In large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and set aside.

Meanwhile, steam rapini for 5 minutes. Set aside.

Preheat oven to 400°F. In saucepan, cook pancetta over medium heat, stirring often, about 3 minutes. Using slotted spoon, transfer to paper towel-lined plate; set aside. Degrease saucepan, keeping about 2 tbsp cooking fat. Over medium heat, cook garlic 1 minute. Add cream and Pecorino-Romano. Bring to boil; stir in rapini.

Using handheld or immersion blender, purée cream mixture until smooth. Season with salt and pepper. Add reserved pasta and pancetta, tossing to coat.

Transfer to baking dish. Sprinkle with Fontina; bake until topping is golden and bubbling, 8 to 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)



To save time, finely chop the rapini and mix it into the creamy mixture without puréeing. The result will be more rustic but just as tasty!

Nutritional facts Per serving: about

  • Iron 4.2 mg
  • Fibre 4 g
  • Sodium 650 mg
  • Sugars 3 g
  • Protein 29 g
  • Calories 715
  • Total fat 42 g
  • Cholesterol 130 mg
  • Saturated fat 25 g
  • Total carbohydrate 57 g
Share X
Lunch & Dinner

Orecchiette Gratin with Rapini Cream & Pancetta