Recipe & photography by Monday Pasta Club's Ed Barrow
Ingredients
120g of diced smoked pancetta
25g of butter
2 cloves of garlic, finely sliced
1 tsp of chilli flakes
200g of cavolo nero, cut into 1 inch pieces
Large glug of dry white wine
120ml of chicken stock
Few gratings of lemon zest
150g of Northern Pasta Co casarecce
30g of Parmesan, finely grated plus extra for garnish
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Meanwhile, add the pancetta to a cold large sauté or frying pan and place on a medium high. After around 5 minutes the fat should of rendered out and the pancetta will be starting to gain and good brown colour on all sides.
Once the pancetta is nice and caramelised brown then add the butter, garlic and chilli flakes. Fry for a further minute until fragrant then add the cavolo nero and white wine. Scrape the bottom of the pan to deglaze the pan and release any flavour stuck to the bottom of the pan. Then pour in the chicken stock and turn the heat down to low to gently simmer.
Add the pasta to the boiling water and cook for 8 minuets until al-dente.
After 8 minutes drain the pasta and add to the pan with sauce. Grate over a little lemon zest and sprinkle over the Parmesan. Turn the heat up and let the cheese melt into the pasta before tossing over the heat for a minute or two until nice and glossy and combined. Divide between 2 bowls and finish with a little extra Parmesan.
