1. Bring a large pot of salted water to a boil and then blanch the broccoli rabe until just al dente. Remove with a slotted spoon and set aside to cool. Once cool rough chop the broccoli into bite size pieces. Bring the pot of water back to a boil (add more salt if needed) and cook the orecchiette until desired doneness is reached.

2. Slice (or dice) the pancetta and then render down over medium heat in a large saute pan. Set aside to cool when crisp.

3. Drain the excess fat from the pan; add the olive oil and chopped garlic to the pan and saute on medium heat. Return the chopped brocoli di rabe to the pan as soon as the garlic starts to change color. Saute for a few minutes and then add the pancetta.

4. After combining the pancetta with the broccoli di rabe add white wine and stock. Bring to a simmer. Drain the pasta and add to the simmering sauce.

5. Toss with grated Parmesan or Romano Cheese