Recipe by SusieQusie
A steamlined Italian classic from Cook's Illustrated.
Top Review by korsmom
Yummy. The breadcrumb topping really makes this dish. Use Ronzoni whole wheat pasta. It is delicious. After adding the cheese, I found the pasta to be a little sticky. Next time I'll add some pasta water to try to smooth it out.
- 2 slices sandwich bread, torn into quarters
- 3 tablespoons olive oil, divided
- 6 garlic cloves, minced, divided
- 1 1⁄2 teaspoons salt, divided
- 3 ounces pancetta
- 1 cup minced onion
- 1⁄4 teaspoon red pepper flakes
- 1 lb kale, rinsed but not dried, thick stems trimmed off, leaves chopped into 1-inch pieces
- 1 1⁄2 cups low sodium chicken broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 13 1⁄4 ounces whole wheat spaghetti (weight may vary by brand, you want about 1 pound)
- 4 ounces Fontina cheese, 1 cup grated
Directions See How It's Made
- Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground.
- Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl.
- Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl.
- Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds.
- Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
- Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat.
- Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions).
- Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
- Stir in the fontina cheese and serve immediately with garlic breadcrumbs.