Kale and Pancetta Pasta with Lemon and Garlic
Kale and Pancetta Pasta with Lemon and Garlic ~ this recipe doesn’t have many ingredients, but the combination of flavors is bold and satisfying. Pasta rules the 30 minute dinner world at our house.
Servings: 6 servings
Ingredients
- 1 cup chopped pancetta (or substitute bacon), about 1/2 pound
- 6 cloves garlic, finely minced
- 8 cups kale, shredded (loosely packed)
- 1/2 cup heavy cream
- 3 Tbsp lemon juice (or the juice of about half a lemon)
- 1/2 tsp red pepper flakes
- 1 lb spaghetti, cooked al dente
- salt and pepper, to taste
- shaved parmesan cheese, for serving
Instructions
- Saute the pancetta over medium/medium-low heat until crispy and fully cooked.
- Lower the heat and add the minced garlic, and saute for a minute or two. (Be careful about adding the garlic to a very hot pan, as it can burn easily.) I keep all the rendered fat from the pancetta in this recipe, but if you have more than a couple tablespoons worth in your pan, you may want to pour a bit of it off.
- Add the shredded kale to the pan, toss with the pancetta and garlic, and continue to saute for just a couple minutes until the kale is wilted and lightly cooked.
- Add the cream, lemon juice, and red pepper flakes, and toss everything to combine.
- Toss the cooked spaghetti with the kale and pancetta. Add salt and pepper to taste.
- Serve with parmesan cheese, and extra lemon, if desired.