Salty pancetta and fresh, sweet peas are a classic combination and pair well with pasta, which eagerly takes up the pancetta’s rich flavors. Add in hearty but quick-cooking baby kale and you have a simple, fresh pasta dish with a meaty backbone. To start, we rendered the pancetta, reserving the crispy pieces for garnish and using the fat to bloom lemon zest and garlic. Then we added white wine, chicken broth, and water to build a savory cooking liquid for our pasta. As our pasta approached doneness, we stirred in baby kale and peas. A quick, vigorous stir with the addition of some Parmesan at the end of cooking released more of the pasta’s starch and bound the reduced liquid in a cheesy, cohesive sauce. For crunchy contrast, we topped off each serving with a bold panko mixture as well as the crisped pancetta. You can substitute 1 pound of spaghetti for the bucatini, if desired. Depending on the size of your Dutch oven, you may need to break the bucatini in half before adding it to the pot.
Ingredients
- ½ cup panko bread crumbs, toasted
- 1½ ounces Parmesan cheese, grated (¾ cup)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated lemon zest
- Salt and pepper
- 2 ounces pancetta, cut into ½-inch pieces
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2½ cups water, plus extra as needed
- 2 cups chicken broth
- 1 pound bucatini
- 5 ounces (5 cups) baby kale
- 1 cup frozen peas
- Combine panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside for serving. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside for serving.
- Add garlic and remaining 2 teaspoons zest to fat left in pot and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 3 minutes.
- Stir in water and broth and bring to boil. Stir in pasta, return to vigorous simmer, and cook, stirring often, until pasta is nearly tender, 8 to 10 minutes.
- Stir in kale and peas and continue to cook until pasta and kale are tender, about 4 minutes. Add remaining ½ cup Parmesan and stir vigorously until pasta is creamy and well coated, about 30 seconds. Adjust sauce consistency with extra hot water as needed. Season with salt and pepper to taste. Serve, sprinkling individual portions with bread-crumb mixture and pancetta.