When the weather turns it’s a skillet full of mushrooms, leeks and kale for me. Wholesome, vegetable forward but hearty enough to satisfy.
Add crispy pancetta, a big handful of good pasta and a generous pour of olive oil and suddenly dinner feels very much like fall.
This recipe for Pancetta Mushroom Leek & Kale Pasta is bight, colourful, savoury, hearty without being heavy, and on the table in 30 minutes or less. Because we need our busy weeknight meals just as much as we need our long, slow braises, our roasts and of course, our SOUP.
A Restaurant Finish At Home
The key to a great pasta, in my opinion, is giving each ingredient a little love. Get the pancetta properly crisp, give the mushrooms enough time to develop some good colour, then sweat the leeks and kale until they’re tender and still beautifully green.
For the pasta, I used a chunky Lenta Lavorazione shape. That slow-processing method gives the pasta a wonderfully chewy, substantial texture that makes this feel like a proper meal rather than just another bowl of pasta. And honestly, that texture matters here. You want something sturdy enough to grab onto all those little bits of pancetta, mushroom and greens.
For the cheese, reach for Parmigiano Reggiano, Pecorino Romano, Grana Padano or Asiago. Each brings something slightly different, but all work beautifully with the earthy mushrooms and salty pancetta.
How to Make Pancetta Mushroom Leek & Kale Pasta
Making This Pasta in 30 Minutes or Less
Getting dinner on the table fast is all about your pace and organization. Start by cooking the pancetta until it is properly crisp and golden. Remove it from the pan, leaving that beautiful rendered fat behind.
Next come the mushrooms. Give them room in the pan and let them develop some real colour before stirring. As your mushrooms are coming to a finish, toss in your garlic so those flavours come together. This is where the flavour starts to build.
I cook prime ingredients one at a time, and set aside in a metal bowl on the stove, then toss it all together at the end. I set the Pancetta seperatly, because we top with that, but everything else can go in one big bowl. So once the mushrooms are cooked, set them aside.
Bight Green Leeks and Kale
Next, Add the leeks and let them soften and sweeten. We don’t want colour on our leeks. Once they’re nice a bright, in they go to your waiting bowl of cooked ingredients. Finally, cook your kale until BRIGHT green. This will take almost no time at all. I like to toss a little pasta water in the pan with the kale to steam and wilt it fast.
The goal is tender vegetables that still have plenty of colour and life.
Meanwhile, cook the pasta until al dente, reserving some of the pasta water before draining. Then toss your pasta and cooked vegetables into the pasta pot. Add a splash of pasta water and a generous pour of good olive oil. Toss everything together until glossy and well combined, then top with the crispy pancetta and serve.
Finish with plenty of freshly grated Italian cheese and a good grind of black pepper.
Cooking For The Camera vs. Cooking Dinner
In the video you see me toss everything together in a bowl. You can do this if your serving family style. Be sure to warm your bowl in advance so it holds hot, to the table.
I do this because I’m demonstrating for you, and this is the best way to light and style the food so it looks as delicious as it is. But if I’m just whipping up dinner, I use the pot. Fast, easy, efficient.
Why I Love It
Fast, easy and packed with fall flavour. A lot of people think they don’t like kale, but served with salty bits of Pancetta, earthy mushrooms and sweet leeks I’ve never had anyone complain.
Leave out the pancetta and it’s a fabulous veterinarian main or hearty side. And the cheese, I love the cheeeeeeese.
Print
Pancetta Mushroom Leek & Kale Pasta
- Total Time: 30 minutes
- Yield: serves 4
Description
Crispy pancetta, browned mushrooms, sweet leeks and bright kale come together with chunky pasta, good olive oil and Italian cheese for an easy fall dinner in 30 minutes or less.
Ingredients
- 12 ounces chunky pasta, such as rigatoni, paccheri or mezzi rigatoni
- 5 ounces pancetta, diced
- 3 cups cremini or mixed mushrooms, sliced
- 2 large leeks, white and light green parts, cleaned and thinly sliced
- 2 cups roughly chopped kale, stems removed
- 3 cloves garlic, finely minced
- 3 tablespoons extra-virgin olive oil, plus more to finish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmigiano Reggiano, Pecorino Romano, Grana Padano or Asiago
- 1/2 to 1 cup reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve at least 1 cup of pasta water.
- While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook for 5–7 minutes, stirring occasionally, until crisp and golden. Remove the pancetta with a slotted spoon and set aside in its own bowl, leaving the rendered fat in the skillet.
- Increase the heat to medium-high and add the mushrooms. Cook for 4–5 minutes without stirring too often, allowing them to develop good colour. Season lightly with salt and black pepper.
- Add garlic to mushrooms, as they finish and cook until just transparent and reserve in sperate, larger heat-resistant bowl on the back of the stove.
- Add the sliced leek and cook for 3–4 minutes, stirring occasionally, until softened, and sweet but still green. Reserve with mushrooms.
- Add the kale steam with a little pasta water. Cook for 2–3 minutes, until the kale is tender and bright green. Reserve.
- Add the drained pasta back to the pot. Add cooked vegetables. Pour in 1/2 cup of the reserved pasta water and the olive oil. Toss vigorously over medium heat until the pasta is glossy and everything is well combined. Add more pasta water, a little at a time, if needed to loosen the sauce.
- Remove from the heat. Toss in pancetta. Taste and adjust salt and pepper. Finish with another generous drizzle of good olive oil and serve immediately with cheese and dried chilies.
Notes
Lenta Lavorazione pasta is particularly good here because its substantial, chewy texture holds up beautifully to the mushrooms, pancetta and greens. If using a smaller pasta shape, start with less pasta water and add only as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Frying
- Cuisine: Italian
