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Parmesan and Pancetta Pasta with Kale

Parmesan and Pancetta Pasta with Kale

By Hisham Ali HassanDecember 8, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This quick, one-pot pasta dinner hits a wide spectrum of flavors: it’s savory with crisp bits of pancetta, umami-rich with Parmesan, green and minerally with kale, spicy with pepper flakes and bright with a last-minute addition of lemon juice. We use sturdy lacinato kale (also called dinosaur or Tuscan kale) and add it to the pasta midway through boiling. Some of the starchy, flavorful cooking water is reserved before draining and added back to the pasta-kale mixture, creating a light, sauce that ties the ingredients together without weighing them down.

Tip

Don’t discard any of the rendered pancetta fat after transferring the bits to a paper towel-lined plate. The fat adds richness to the dish; without it, the flavor falls flat.

Ingredients
  • 1

    pound gemelli or fusilli pasta

  • Kosher salt and ground black pepper

  • 1

    medium bunch lacinato kale, stemmed and cut crosswise into 1-inch pieces

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 4

    ounces pancetta, chopped

  • 2

    medium garlic cloves, smashed and peeled

  • ½-3/4

    teaspoon red pepper flakes

  • 2

    ounces Parmesan cheese, finely grated (1 cup), plus more to serve

  • 2

    tablespoons lemon juice

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, for 5 minutes. Stir in the kale and cook, stirring occasionally, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain.

Step 2

In the same pot over medium, combine the oil, pancetta and garlic; cook, stirring, until the pancetta is browned and crisped, 5 to 7 minutes. Off heat, remove and discard the garlic. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.

Step 3

To the fat remaining in the pot, add the pepper flakes. Cook over medium, stirring, until fragrant, about 30 seconds. Add the pasta-kale mixture and toss. Add the Parmesan, then stir in ½ cup of the reserved pasta water. The pasta should be lightly sauced; add more reserved water 1 tablespoon at a time as needed to thin. Off heat, stir in the lemon juice. Taste and season with salt and black pepper. Serve sprinkled with the pancetta and additional cheese and drizzled with additional oil.