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Drunken Spaghetti with Black Kale

Drunken Spaghetti with Black Kale
Prep Time
15 min
Cook Time
25 min
Yields
4 servings

The “drunken” part of this spaghetti comes from dry Italian red wine, which also gives the pasta a beautiful deep red colour.

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ingredients

1
bottle dry Italian red wine
Salt
1
lb(s) spaghetti
3
Tbsp extra-virgin olive oil
¼
lb(s) pancetta, smoked pancetta or speck, chopped into fine dice
4
cloves garlic, finely chopped
2
bundles black, Tuscan or Dinosaur kale, thinly sliced
Freshly ground black pepper
Freshly grated nutmeg
½
cup Pecorino Romano cheese, plus a chunk to shave at table
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directions

Step 1

Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.

Step 2

Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

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My rating for Drunken Spaghetti with Black Kale
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