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Cook the orecchiette to al dente according to the package.
Before draining, reserve 1½ cups pasta water.
Drain and set pasta aside.
Set a large pan / straight-sided skillet / Dutch oven over low-to-medium heat.
Add 2 Tbsp olive oil, then add: diced onion, ¼ tsp salt, fennel seed, and crushed red pepper.
Cook, stirring often, until onions are soft and translucent and fennel is fragrant, about 8 minutes.
Turn heat up to just above medium.
Add ground pork plus: ¼ tsp salt, smoked paprika, paprika, onion powder and oregano.
Use a wooden spoon or spatula to break the pork into small pieces.
Once broken up, let it sit to brown on one side about 5 minutes, then stir and cook through.
Add broccolini and ½ cup pasta water.
Cook for 2–3 minutes, stirring, just until broccolini starts to soften and brighten.
Reduce heat to low and add: cooked pasta, remaining reserved pasta water (add gradually as needed), cream and grated parmesan.
Stir gently so you don’t break the pasta.
Keep it on low heat and let it simmer until the sauce thickens and coats the noodles.
Serve hot with more parmesan, fresh cracked pepper, and/or lemon zest.