Savor crispy pancetta and sautéed greens tossed with our extra long Spaghetti in this dish. Full of nutritious greens, this recipe is perfect for when you're in the mood for something a little lighter than classic Spaghetti and Meatballs.
MAKES FOUR SERVINGS
Heat four quarts of salted water in a large pot and bring to a boil. Cook Sfoglini Spaghetti in salted water until al dente. Reserve 1 cup pasta water for sauce before draining.
In a large sauté pan, heat 1 tbsp olive oil over medium heat. Add pancetta and cook for 3-5 minutes until nicely browned. Remove pancetta from the pan and reserve, leaving most of the fat behind in the pan. Lower the heat, add the shallot to the pan and sauté for 1 minute. Add the garlic, lemon zest and juice and cook for 1 minute, stirring constantly to ensure the garlic doesn’t burn. Add the kale, chard and radicchio and stir to coat the greens with the juices in the pan. Season with salt and pepper to taste. Continue cooking the greens until wilted, about 3 – 5 minutes, and add the pancetta back into the pan. Add the spaghetti and 1 tbsp olive oil and mix with the greens to combine, adding a tablespoon of the reserved pasta water at a time if needed.
Serve immediately with pecorino cheese and an additional squeeze of lemon juice if desired.
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