Kale and Pancetta Pasta with Lemon and Garlic
User Reviews
5
Kale and Pancetta Pasta with Lemon and Garlic
Description
Kale and Pancetta Pasta with Lemon and Garlic brings together savory pancetta and fresh kale with a lemon and garlic infused cream sauce. The pancetta is cooked until crisp, releasing flavorful fat that sautés the garlic gently to avoid burning. Shredded kale is briefly cooked to maintain some texture while wilting, then combined with cream, lemon juice, and a touch of red pepper flakes for subtle heat. Tossed with al dente spaghetti and finished with shaved Parmesan cheese, the dish offers a harmonious blend of smoky, tangy, and rich elements balanced by the freshness of kale.
The combination of crispy pancetta and tender kale alongside the creamy lemon-garlic sauce results in a savory pasta suited for a comforting meal. The red pepper flakes add mild warmth without overpowering the other flavors. Parmesan cheese enhances the sauce's depth and adds a salty richness that ties the dish together. This pasta works well as a main course that brings vegetables and meat together in a simple yet satisfying way.
This recipe demonstrates how kale can be incorporated into pasta for a green vegetable boost without heaviness, and the pancetta provides a flavorful fat source that enriches the sauce. The balance of acidity from lemon juice and richness from cream makes it adaptable for casual dinners or slightly elevated everyday meals.
Ingredients
- 1 cup pancetta chopped, or substitute bacon, about 1/2 pound
- 6 garlic cloves, 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 to taste
- black pepper to taste
- Parmesan Cheese shaved, 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.
User Reviews
Overall Rating
5
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