How to Make Orecchiette with Kale and Pancetta | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 cup (about ½ pound) pancetta, cut into ¼-inch cubes
  • 2 cloves garlic, minced
  • ½ pound Tuscan kale (about 1 large bunch) or spigarello stems, trimmed
  • Salt, to taste
  • 1 pound orecchiette
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 2 tablespoons butter
  • ¼ teaspoon crushed red pepper flakes
  • Zest from 1 lemon
Directions
  1. Place the pancetta in a large skillet and cook over medium heat, stirring frequently until the fat is rendered and the pancetta is crispy, about 6 minutes. Add the garlic and cook, stirring often, until softened, about 2 to 3 minutes. Add the greens and cook until just tender, about another minute. Season with salt.
  2. Meanwhile, bring a large pot of salted water to a boil; add pasta and cook, stirring occasionally until al dente, about 9 minutes. Drain, reserving 1 cup pasta water.
  3. Add pasta and ½ cup pasta water to pancetta mixture and toss to coat. Add more pasta water if need to form a sauce. Add olive oil, butter, red pepper flakes, Parmesan and lemon; toss to combine. Divide pasta among bowls, drizzle with olive oil and sprinkle with more cheese.