Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.