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
Units
Scale
- 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
