Pasta Kale Cream Guanciale
Pasta con crema di cavolo nero, guanciale e pecorino
| Amount | Ingredient |
|---|---|
| Black kale (cavolo nero) | 1 large bunch (about 12 oz / 340 g) |
| Extra-virgin olive oil | 2 tablespoons |
| Garlic | 2 cloves, smashed |
| Guanciale | 6 oz (170 g), cut into ¼-inch strips |
| Pecorino Romano | 1 cup (3 oz / 85 g), finely grated, plus more for serving |
| Pasta (rigatoni, mezze maniche, or pici) | 12 oz (340 g) |
| Salt | to taste |
| Black pepper | to taste |
| Serves | 4 |
| Calories | ~480 per serving |
| Category | Primi piatti (First Courses) |
| Photo | `vol1_56.png` |
Why This Recipe Works
Black kale (cavolo nero) brings an earthy, mineral depth that stands up beautifully to rich guanciale and sharp pecorino. Here we take a two-step approach: first the kale is simmered until tender with garlic and olive oil, then puréed into a velvety cream using the pasta cooking water as the liquid. This creamy kale base coats every strand of pasta without the need for dairy — the pecorino adds just enough richness at the end. Crispy guanciale strips provide a salty, porky crunch that contrasts with the smooth, dark-green sauce. The result is a simple, nutrient-dense primo that tastes far more complex than its short ingredient list suggests.
Instructions
- Prepare the cavolo nero. Remove the tough central ribs from each kale leaf and discard. Coarsely chop the leaves.
- Cook the kale. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the smashed garlic and cook until fragrant, about 30 seconds. Add the chopped cavolo nero and ½ cup of reserved pasta cooking water (or plain water). Cover and cook, stirring occasionally, until the kale is very tender, 8 to 10 minutes. Discard the garlic cloves.
- Purée the kale cream. Transfer the cooked kale and any remaining liquid to a blender. Add additional pasta cooking water as needed (about ¼ to ½ cup) and blend until completely smooth, about 30 to 45 seconds. You should have a thick, velvety green cream. Set aside.
- Cook the guanciale. While the kale cooks, place the guanciale strips in a cold skillet. Cook over medium heat, stirring occasionally, until the fat renders and the meat is golden and crispy, 6 to 8 minutes. Use a slotted spoon to transfer the crispy guanciale to a paper-towel-lined plate. Reserve 1 tablespoon of the rendered fat.
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Before draining, reserve at least 1½ cups of the pasta cooking water. Drain the pasta.
- Combine and finish. Return the now-empty pasta pot or a large skillet to medium-low heat. Add the kale cream, ¼ cup of reserved pasta water, and the reserved tablespoon of guanciale fat. Stir to combine and warm through, about 1 minute. Add the drained pasta and toss to coat, adding more pasta water a tablespoon at a time if the sauce seems thick. Remove from heat, add the grated pecorino, and toss vigorously until the cheese is melted and the sauce clings to the pasta.
- Serve. Divide among serving bowls. Top each portion with a generous pinch of crispy guanciale and a dusting of extra grated pecorino. Finish with a crack of black pepper.
Notes
- Cavolo nero is also called Tuscan kale, lacinato kale, or dinosaur kale. Regular curly kale can be substituted but will yield a slightly more fibrous sauce — blitz an extra 15 seconds.
- Guanciale is cured pork jowl. Pancetta or thick-cut bacon are acceptable substitutes, though the flavor will be less intensely porky.
- Pasta shape: Short, sturdy shapes like rigatoni or mezze maniche catch the cream well. Long pasta like pici or thick spaghetti also works.
- The kale cream can be made up to 1 day ahead and refrigerated. Reheat gently before tossing with the pasta.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.