OK, I know some of you don’t have pancetta just lying around, or kale for that matter. But if you do, you just have to make this dish. I found it (slightly modified by yours truly of course), on the – theviewfromgreatisland site.

OMG – this is one of the best pasta dishes I have ever tasted. And to think, one of the main ingredients is that annoying green veggie kale that every health conscious cook is trying to slam down everyone’s throat! How is it even possible that kale is so good in this dish? (I can hear what you’re thinking, because I was a bit concerned myself.) Not only is it completely possible; it’s the reality! Kale is perfect in this dish. Really! In fact, next time I plan to use even more kale (and yes you read that right) in with the same amount of other ingredients. It was that darned good!

I frankly have no more to say about this recipe. Just make it at your earliest convenience. Except I should add one more piece of advice. Mr. C. and I ate every bit of this pasta last evening. So if you are fixing for a family or you want to have planned overs, you better double the recipe. Consider yourself warned!

Stay healthy everyone. And keep cooking. It helps keep you grounded (in more ways than one!)

2 tsp. extra virgin olive oil

½ c. chopped pancetta* (the leaner the better)  

3 cloves garlic, finely minced

2-3 c. thinly sliced kale (loosely packed)  

¼ c. whole milk

¼ tsp. lemon zest

4 tsp. lemon juice  

pinch crushed red pepper flakes

freshly ground black pepper

¼ to ½ c. pasta cooking water

8 oz. spaghetti, cooked al dente

grated Parmesan, Pecorino Romano, or  Asiago cheese, for serving

Heat the olive in a large frying pan. Add the pancetta and sauté over medium-low heat until crispy and fully cooked. Add the garlic and sauté for a minute.  

Add the kale to the pan, toss with the pancetta and garlic, and cook for a couple of minutes or until the kale is wilted and lightly cooked.

Add the milk, lemon zest, lemon juice, crushed red pepper flakes, and black pepper. Stir well to combine. While the pasta finishes cooking, ladle about a quarter cup of the pasta water into the frying pan. Bring to a light simmer. Using a pair of tongs, lift the al dente pasta into the frying pan. Toss to combine. If needed, add additional water. (I found that I needed about a half cup of the pasta water last evening.)   

Serve with grated cheese.

*I find great pancetta at Grocery Outlet. It comes in a large package that contains several end pieces. The pancetta is lean and I like the fact that I can cut the meat into the size pieces I need for whatever dish I am preparing. I also like the fact that buying it at Grocery Outlet saves me about 90% off regular grocery stores.