Bring a large pot of salted water to a rolling boil over high heat. Add 400 g of orecchiette and cook according to package instructions until al dente, about 9-11 minutes. Reserve about a cup of the pasta water before draining in a colander.

In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add 100 g of diced Räucherspeck and sauté until browned and crispy, about 4-5 minutes. Add 250 g of chopped Rosenkohl and cook until golden brown and slightly tender, around 6-7 minutes.

Pour in 120 ml of Weißwein, scraping up any flavorful bits from the pan. Let the wine simmer and reduce for about 2-3 minutes. Stir in 120 g of crème fraîche and 2 tablespoons of grated Parmesan cheese, mixing until creamy. Season with salt and pepper.

Add the drained orecchiette to the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, gradually add some reserved pasta water until desired creaminess.

Transfer the creamy Rosenkohl-Pasta to serving plates. Garnish with freshly chopped parsley. Serve immediately while hot.