Pasta with cavolo nero, pancetta and lemon
Recipe for pasta with cavolo nero, pancetta, hazelnuts and lemon.
Servings 4 people
Calories 744kcal
Ingredients
- 250 g pancetta, diced
- 400 g pasta
- 3 cloves garlic, finely chopped
- 50 g parmesan, finely grated
- 1/2 lemon, finely grated zest and juice
- 12 leaves cavolo nero, roughly shredded
- 40 g toasted hazelnuts, roughly chopped
- Pasta water
- Salt and freshly ground black pepper
- Parmesan, to serve
Instructions
- Heat a frying pan over a medium heat and fry the pancetta until golden and crisp. Let the fat render out and the pancetta brown slowly.
- Meanwhile, cook the pasta for a couple of minutes less than al dente.
- If the pancetta has released a lot of fat, pour some of it off.
- Add the garlic and fry for about a minute.
- Add the pasta to the pan, scatter over the parmesan and add a good splash of pasta water and freshly ground black pepper. Let the pasta finish cooking in the pan for a couple of minutes. Stir as you go and add more pasta water if needed.
- Add the lemon zest, lemon juice, cavolo nero and hazelnuts. Toss together and heat through until the kale has just wilted - about 2 minutes.
- Season to taste with salt and freshly ground black pepper, and serve with extra parmesan on top.
Nutrition
Calories: 744kcal | Carbohydrates: 79g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 623mg | Potassium: 435mg | Fiber: 4g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 2mg