Shells with Broccoli Rabe & Pancetta

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Издатель Sep 23, 2026

Shells with Broccoli Rabe & Pancetta | Save Recipe ⬇️

All recipe creds to @inagarten

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients
1 lb pasta shells
8 oz pancetta, cut into ¼-inch cubes
1 tbsp beef tallow
1 large bunch broccoli rabe, roughly chopped
4 cloves garlic, minced
1 tsp kosher salt, plus more for pasta water
½ tsp black pepper
½ tsp red pepper flakes
2 tbsp olive oil, for finishing
½ cup mascarpone cheese (original recipe uses ricotta)
½ cup freshly grated Parmesan cheese
Reserved pancetta, for topping
Directions
Cook the pancetta: Heat a large braising pan or skillet over medium heat. Add the beef tallow and pancetta. Cook until the pancetta is browned and most of the fat has rendered. Remove the pancetta and set aside, leaving the rendered fat in the pan.
Cook the pasta: Bring a large pot of well-salted water to a boil. Add the shells and cook until al dente. Reserve about 1 cup of pasta water, then drain.
Cook the broccoli rabe: Return the pan to medium heat. Add the garlic and sauté for about 2 minutes. Add the broccoli rabe and cook until softened.
Combine: Add the pancetta back to the pan along with the salt, black pepper, and red pepper flakes. Toss to combine. Add the cooked pasta and toss everything together, adding a splash of reserved pasta water if needed.
Serve: Divide among bowls and finish with olive oil, mascarpone (or ricotta), Parmesan, and some reserved pancetta.