Bucatini with peas, kale, and pancetta recipe

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.