5 from 42 votes
Kale and Pancetta Pasta with Lemon and Garlic
This kale and pancetta pasta combines tender shredded kale with crisp pancetta and a hint of bright lemon and garlic. The dish features al dente spaghetti tossed with a creamy sauce enriched by heavy cream and warmed through with red pepper flakes for subtle heat. Parmesan cheese adds a savory finish that complements the smoky pancetta. It’s a balanced pasta offering a mix of textures and flavors without overwhelming complexity.
Total Time
30 mins
Servings:
6
servings
Course:
Dinner
Cuisine:
American
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.
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