A little bit of pancetta pulls more than its weight in this recipe. Kale and spinach cook in the rendered drippings for rich, salty flavor throughout the dish, and the crisped pork bits make a delicious finishing touch for the pasta. Roasted almonds offer hearty crunch that complements the silky greens and tender pasta; hazelnuts also would be a great choice. For speedy prep, look for pre-diced pancetta near the specialty cheeses in the grocery store.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain pasta.

  • While pasta cooks, cook pancetta in a large skillet over medium, stirring often, until browned and crisp, about 6 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in skillet.

  • Add oil, garlic, and crushed red pepper to drippings in skillet; cook, stirring constantly, 30 seconds. Gradually add kale and spinach, tossing with tongs until wilted. Add cooked pasta, lemon juice, and salt; toss gently to combine. Divide among 4 plates. Sprinkle servings evenly with pancetta and almonds.

Nutrition Facts

358 calories; fat 21g; saturated fat 4g; protein 13g; carbohydrates 35g; fiber 7g; sugars 3g; sodium 579mg.