Casarecce with Crispy Pancetta and Wilted Red Kale

Maria Desiderata Montana Kitchen


• 1 pound Casarecce pasta, cooked according to package instructions
• 2 tbsp. extra virgin olive oil, divided
• 4 oz. pancetta, finely diced
• 1 clove garlic, crushed
• 3 scallions, finely chopped
• 2 cups roughly chopped red kale, well-washed and trimmed of tough stems
• Sea salt, to taste
• ½ cup grated Pecorino Romano cheese

Instructions for the pancetta:

Heat 1 tbsp. of oil in a large sauté pan over medium-high heat. Add pancetta and cook, stirring often, until crispy. Remove pan from heat and add garlic, stirring until just fragrant. Remove pancetta with a slotted spoon and place onto a small plate lined with a paper towel.

Instructions for the wilted kale:

Heat 1 tbsp. of oil in the same sauté pan over medium-high heat. Add scallions and cook, stirring often, for just a few seconds. Add kale and season with salt. Cook kale until it is wilted, about 4 minutes.

Instructions to serve:

Add a portion of pasta to each serving bowl. Top with some of the kale and pancetta. Garnish with Pecorino Romano cheese.

Chefs tip:

Feel free to substitute thick cut bacon instead of pancetta in this recipe.