Slowly fry the bacon in a frying pan until crispy, remove and drain on paper towels.
Cook the pasta in salted water for approx. 7 mins. Add the broccoli, cook both until al dente, pour away the water without draining and return to the pan. Add the chilli pepper and mascarpone, heat gently while stirring until the mascarpone has melted. Mix in the bacon and marjoram, season.
Plate up the orecchiette, top with parmesan shavings.