1cupchopped pancetta (or substitute bacon), about 1/2 pound
6cloves garlic, finely minced
8cupskale, shredded (loosely packed)
3Tbsplemon juice (or the juice of about half a lemon)
1/2tspred pepper flakes
1lbspaghetti, cooked al dente
salt and pepper, to taste
shaved parmesan cheese, for serving
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.
https://theviewfromgreatisland.com/kale-and-pancetta-pasta-with-lemon-and-garlic-recipe/ February 6, 2020