I steadfastly avoid complicating food unless there’s a very good reason, and this Simple Mushroom Kale Pasta with Pancetta proves why. As the name suggests, the dish relies on simple, fresh ingredients and straightforward technique to deliver a balanced, comforting, earthy, and satisfying pasta ready in about 30 minutes.
Simple Mushroom Kale Pasta with Pancetta was inspired by a recent stay in Tuscany, where the local approach to cooking mirrors this dish: respect the ingredients and don’t overcomplicate them. With baby bella mushrooms, tender baby kale, savory pancetta, garlic, a splash of white wine, and a good pasta, there’s no need to add unnecessary extras.
Cook’s Notes
- When rendering the pancetta, you may need to add a little pure olive oil (not extra virgin) to reach about 2 tablespoons of fat for sautéing. Use plain pure olive oil to supplement if necessary.
- After adding the mushrooms to the hot pan, stir briefly to coat with oil and salt, then leave them undisturbed. That extended contact with the heat creates a proper sear rather than causing the mushrooms to sweat.
- Lightly crushing garlic cloves but keeping them in their papery skins and cooking them whole releases a gentle, roasted garlic flavor without burning the flesh. At the end you can squeeze the softened garlic from its skin into the dish or remove the cloves—either works and imparts delicious garlic aroma.
- Use a dry white wine you would enjoy drinking. The flavors concentrate during cooking, so starting with a decent wine makes a difference.
- While the mushrooms are searing, start the pasta in boiling water. Pull the pasta about two minutes before the package’s suggested doneness so it can finish cooking in the pan with the mushrooms, wine, kale, and cheese.
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Simple Mushroom Kale Pasta with Pancetta
Rebecca Lindamood
Pin Recipe
Ingredients
- 4 ounces pancetta diced into 1/8 to 1/4-inch cubes
- pure olive oil (as needed)
- 4 ounces sliced baby bella mushrooms (crimini)
- 2 cloves garlic, lightly smashed left in papery skin
- three generous pinches kosher salt
- 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
- 1/3 cup dry white wine
- 8 cups baby kale
- 1 pound good pasta (about 12–17 oz) cook until very al dente; reserve hot pasta water
- 1 1/2 cups freshly grated Parmesan cheese
- freshly ground black pepper to taste
To serve:
- extra Parmesan cheese
Instructions
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Bring a large pot of salted water to a rolling boil for the pasta while you prepare the other ingredients.
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In a large skillet over medium-low heat, add the diced pancetta and render the fat until the pancetta turns golden and crisp. Transfer the pancetta to a paper towel–lined plate with a slotted spoon and set aside.
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If the rendered fat measures under about 2 tablespoons, add a splash of pure olive oil to reach that amount. Increase the heat to high, add half the mushrooms, the smashed garlic cloves (in their skins), and the kosher salt. Toss once to distribute, then let the mushrooms cook undisturbed for about 2 minutes to develop a good sear.
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While the mushrooms sear, cook the pasta to one or two minutes under the package’s suggested doneness. Add the rosemary sprigs to the skillet, push the seared mushrooms to the edge, drizzle a teaspoon of pure olive oil, and add the remaining mushrooms. Let them sear undisturbed for another 2 minutes. When the mushrooms are fragrant and browned, pour in the white wine and a ladleful of reserved pasta water. Boil until the wine reduces by half, then add the baby kale.
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Using tongs, transfer the pasta directly from the pot into the skillet. Add the grated Parmesan, freshly ground black pepper, and one or two more ladles of hot pasta water. Toss everything together and let the sauce boil briefly to thicken and coat the pasta. When the pasta is evenly coated and the sauce is silky, remove from heat, discard the rosemary sprigs, and serve immediately topped with the reserved pancetta and extra Parmesan if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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