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5.0 from 63 votes

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.

Total Time
30 mins
Servings: 6 servings
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Saute the pancetta over medium/medium-low heat until crispy and fully cooked.
  2. 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.
  3. 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.
  4. Add the cream, lemon juice, and red pepper flakes, and toss everything to combine.
  5. Toss the cooked spaghetti with the kale and pancetta. Add salt and pepper to taste.
  6. Serve with parmesan cheese, and extra lemon, if desired.