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Parmesan and Pancetta Pasta with Kale
This quick, one-pot pasta dinner hits a wide spectrum of flavors: it’s savory with crisp bits of pancetta, umami-rich with Parmesan, green and minerally with kale, spicy with pepper flakes and bright with a last-minute addition of lemon juice. We use sturdy lacinato kale (also called dinosaur or Tuscan kale) and add it to the pasta midway through boiling. Some of the starchy, flavorful cooking water is reserved before draining and added back to the pasta-kale mixture, creating a light, sauce that ties the ingredients together without weighing them down.
4 to 6
Servings
Don’t discard any of the rendered pancetta fat after transferring the bits to a paper towel-lined plate. The fat adds richness to the dish; without it, the flavor falls flat.
40 minutes
Ingredients
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1
pound gemelli or fusilli pasta
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, for 5 minutes. Stir in the kale and cook, stirring occasionally, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain.
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