main dishes sardinian

Fregola with Broccoli, Pancetta, and Ricotta Salata

Fregola with broccoli, pancetta, and ricotta salata, cooked risotto-style for a quick Sardinian pasta.

Nut-Free
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Prep 15 min
Cook 25 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Vegetables

Pork

Finish

Liquid

Seasoning

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Instructions

  1. Cut the broccoli into small florets. Slice the pancetta into short strips after removing any thick rind.

  2. Cook the pancetta in a wide pan until it turns crisp, then lift it out onto paper.

  3. Add the broccoli to the same pan with a ladle of broth and cook for about 5 minutes so it begins to soften.

  4. Stir in the fregola and toast it briefly in the rendered pancetta fat.

  5. Pour in the white wine and let it reduce.

  6. Cook the fregola risotto-style, adding hot broth a ladle at a time until the grains are tender and the pan stays loose.

  7. Fold the pancetta back in, season with black pepper, and serve with a heavy grating of ricotta salata.

Storage & Meal Prep

Best served straight away. If it tightens in the fridge, loosen it with a little hot broth when reheating.

FAQ

Can I use regular pasta instead of fregola?

You can, but the texture changes. Fregola works well here because the toasted grains absorb broth gradually and stay pleasantly chewy.

Is ricotta salata the same as fresh ricotta?

No. Ricotta salata is pressed, salted, and firm enough to grate. Fresh ricotta is too wet for this finish.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Pancetta (Cured Pork Belly)
150 g
Cheese
Ricotta Salata
30 g
Vegetables
Broccoli
400 g
Grains & Bread
Fregola Sarda (Dry)
300 g
Herbs & Spices
Black Pepper
1 g
Liquids
White Wine
79 g

Per Serving

519kcalCalories
19gProtein
62gCarbs
17gFat
5gFiber
Sodium
694mg30% DV
Potassium
569mg12% DV
Calcium
109mg8% DV
Iron
2.3mg13% DV
Magnesium
63mg15% DV
Vitamin C
89.2mg99% DV
Vitamin A
49µg5% DV
Vitamin K
102.1µg85% DV
Folate
80µg20% DV
Fregola Sarda (Dry)
Broccoli
Pancetta (Cured Pork Belly)
Ricotta Salata
White Wine
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is a practical Sardinian fregola recipe for a weeknight. Broccoli gives the pan substance, pancetta seasons the base, and ricotta salata sharpens the finish.

I crisp the pancetta first and use the rendered fat to start the broccoli and toast the fregola. That step makes the dish taste joined together instead of like boiled pasta with toppings.

Keep adding hot broth until the grains are tender but still loose. Fregola tightens quickly off the heat, so I stop while there is still a little movement in the pan.

Part of: The Sardinian Kitchen

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide