Fill a large pot with 6 quarts of water, bring to a rolling boil over high heat, and season generously with salt.

Add the orecchiette to the boiling water and stir immediately with a wooden spoon; cook for 10 to 12 minutes until al dente, tasting at 10 minutes.

While the pasta cooks, trim the bottom 2 inches from the broccoli rabe stems, discard any yellow leaves, and cut into 2-inch pieces.

Thinly slice the garlic cloves.

Heat the olive oil in a large skillet over medium heat for 1 minute, then add the sliced garlic and red pepper flakes; cook for 2 to 3 minutes until the garlic is golden and fragrant.

Add the broccoli rabe to the skillet, stir to coat, and cook for 4 to 5 minutes over medium heat until wilted and tender.

Reserve 1 cup of the pasta cooking water, drain the pasta, and transfer the hot pasta to the skillet with the broccoli rabe and garlic oil.

Toss the pasta with the sauce using tongs, adding reserved pasta water a splash at a time over medium-low heat to create a silky sauce that coats each piece.

Remove the skillet from heat, stir in the lemon juice and lemon zest, season with salt and pepper, and toss in most of the Pecorino Romano cheese, reserving some for garnish.