Orecchiette with Broccoli in a lemon sour cream sauce

Heat a large pot of salted water over high heat until boiling. Meanwhile, begin to heat the bacon in a large sauté pan over low heat. Cook the bacon until crispy - approximately 25-30 minutes. Remove the bacon from the pan and allow to cool sandwiched between several layers of paper towel before crumbling. Retain half of liquified bacon fat in saute pan (approximately 1 tbsp).

Near the end of the bacon cook time, add the broccoli to the water and cook for approximately 3-4 minutes, until firm, yet slightly fork tender. Using a slotted spoon, transfer broccoli to an ice-bath to stop the cooking. Wait 30 seconds to 1 minute and drain the broccoli. Set aside.

Add the pasta to the water and begin cooking. While the pasta is cooking (approximately 11-13 minutes, or per package instructions), heat the bacon fat in the sauté pan over medium heat. Add the minced garlic and shallot and sauté until beginning to brown, stirring frequently.

Once the garlic and shallot begin to brown, stir in the red pepper flakes and allow to cook for an additional 30 seconds.

Increase heat to high and gradually add the lemon juice, scraping up browned bacon bits as you go.

Using a liquid measuring cup, measure out 1 cup of the cooking liquid from the pasta. Add 1/2 cup of pasta cooking liquid to the sauté pan, stirring to combine. Allow to reduce by 1/2, until syrupy then remove from the heat. (If sauce reduces too quickly, remaining pasta water can be used to thin it out). Stir in the sour cream, then season to taste with salt and pepper. Set aside.

Once the pasta has finished cooking, drain and return pasta to the large kettle. Add the broccoli and the sundried tomatoes to the pasta and toss to combine. Pour sauce over top, add crumbled bacon and grated parmiggiano and toss again.