To prepare the orecchiette, bring a pot of water to a boil. Salt generously blance the brocollini, about 1-2 minutes. Remove the vegetables from the pot (but don't drain the water!) and run with cold water to stop the cooking. Bring the water back to a boil and cook the pasta until al dente. Tip: add the pasta to the pot when you start cooking your sauce. They should finish at about the same time.

To prepare the sauce: Cook the onion in olive oil over medium-high heat then add the mushrooms. Cook for 4 minutes until caramelized. Season with salt and pepper. Add the garlic and cook for about a minute then add the stock. Bring to a boil. Add the half and half and lemon juice, to taste. Simmer for a couple of minutes then add brocollini and frisee. The pasta should be cooked by now.

Add pasta to the pan, toss, and add parmesan, pancetta and lemon juice to taste and serve.