Fusilli with Black Kale and Pancetta

Fusilli with black kale and pancetta is a hearty and flavorful dish, a great way to enjoy black kale in a setting that’s different from the usual. Here’s how to prepare this delight.

Ingredients

• 320g of fusilli
• 250g of black kale
• 150g of smoked pancetta
• 2 cloves of garlic
• Chili pepper (to taste)
• Extra virgin olive oil
• Salt
• Black pepper
• Grated Parmesan cheese (for serving)

Preparation

1. Clean the black kale well, removing the tougher parts of the stem. Then, wash and cut it into strips.
2. Bring a pot of salted water to a boil and cook the black kale for about 5-7 minutes to soften it. Drain it, preserving the cooking water to cook the fusilli.
3. In a large frying pan, brown the diced pancetta without adding oil until it becomes crispy. Remove the pancetta and set it aside.
4. In the same frying pan, add a drizzle of oil and the garlic cloves. If you like, also add the chopped chili pepper.
5. Add the black kale to the pan and sauté it for a few minutes with the garlic and chili pepper.
6. Cook the fusilli in the black kale cooking water until al dente, then drain them, reserving a cup of the cooking water.
7. Add the fusilli to the pan with the black kale and pancetta. Add a bit of the reserved cooking water to emulsify everything.
8. Stir well and let it flavor for a minute or two.
9. Serve the fusilli piping hot with a sprinkling of black pepper and grated Parmesan cheese to taste.

This dish has the intensity of the black kale that pairs well with the savoriness of the pancetta. If you wish, you can enhance the flavor with a touch of balsamic vinegar or a grating of lemon zest before serving. Enjoy your meal!