• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, peel, and dice onion. Peel and thinly slice garlic. Dice tomato. Zest and quarter lemon. Pick basil leaves from stems; roughly chop leaves. Cut broccoli florets into bite-size pieces if necessary.

• Toss broccoli on a baking sheet with a large drizzle of oil. Season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Place lemon wedges cut sides down on same sheet. • Roast on top rack until broccoli is golden brown and crispy and lemon is softened and lightly caramelized, 15-20 minutes.

• Once water is boiling, add orecchiette to pot. Cook until al dente, 15-17 minutes. • Reserve 3/4 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• While pasta cooks, add bacon* to a large pan over medium-high heat. Cook, turning occasionally, until crispy and cooked through, 6-10 minutes. • Turn off heat; transfer to a paper-towellined plate. Carefully pour off some bacon fat, leaving just enough to coat the bottom of the pan. • Once cool enough to handle, roughly chop bacon.

• Add onion to pan with reserved bacon fat over medium-high heat. Cook, stirring occasionally, until slightly softened, 4-5 minutes. • Add garlic and season with salt and pepper. Cook, stirring, until garlic is slightly golden, 1-2 minutes. • Add tomato, remaining Italian Seasoning, and a pinch of chili flakes. Cook until fragrant, 1-2 minutes.

• Add orecchiette, roasted broccoli, and half the bacon to pan with aromatics. • Stir in 1/2 cup reserved pasta cooking water, half the Parmesan, and half the chopped basil until combined. • Add as much lemon zest and juice from roasted lemon wedges as you like. Season generously with salt and pepper. (TIP: Your lemons should be soft enough to squeeze with tongs if they’re too hot to handle.) If needed, stir in more pasta cooking water a splash at a time until orecchiette is thoroughly coated in sauce. • Divide pasta between bowls; top with remaining bacon, chopped basil, and Parmesan. Serve with any remaining roasted lemon wedges on the side. Garnish with more chili flakes if desired.