pasta col cavolo nero e guanciale
pasta with kale and cured pork
guanciale (or pancetta or bacon)
short format pasta (calamarata, rigatoni, penne)
extra virgin olive oil
Boil the greens in salted water until they are tender, remove from the water and reserve. Fry the guanciale (or pancetta or bacon) in a frying pan with a bit of olive oil and remove it from the pan when it’s crispy. Pour out most of the fat, add olive oil and warm smashed garlic in the pan. When the garlic begins to release its flavor into the oil add the chopped kale and stir to coat. Boil the pasta in the water where the greens were cooked. When it is al dente, drain the pasta and add to the pan with the kale. Toss it all together over a medium flame, season with abundant black pepper. Serve with crumbled bacon and a swirl of olive oil on top.