Name: Bucatini with Peas, Kale, and Pancetta
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 2 ounces pancetta , cut into 1⁄2-inch pieces; 2 garlic cloves , minced; 1 tablespoon grated lemon zest , divided; 1/2 cup dry white wine; 2 1/2 cups water; 2 cups chicken broth; 1 pound bucatini; 1/2 cup panko bread crumbs; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon table salt; 1/8 teaspoon pepper; 1 1/2 ounces Parmesan cheese , grated (3⁄4 cup), divided; 5 ounces (5 cups) baby kale; 1 cup frozen peas

Why This Recipe Works

Cooking pasta in a broth infused with richness from crisped pancetta and garlic created an ultra-flavorful one-pot dish with a minimal amount of effort. We used bucatini for this recipe; you may be less familiar with this long pasta than you are with its cousin spaghetti, but we liked how its thick, hollow strands absorbed plenty of the flavorful sauce. Baby kale and frozen peas, added at the end of cooking, contributed freshness without any fussy prep required.

Before You Begin

You can substitute spaghetti or linguine for the bucatini.

Instructions

Cook pancetta in Dutch oven over medium heat until crispy, 6 to 8 minutes; using slotted spoon, transfer pancetta to paper towel–lined plate. Add garlic and 2 teaspoons lemon zest to fat left in pot and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 3 minutes. Stir in water and broth.

Increase heat to high and bring to boil. Stir in pasta; reduce heat to medium; and simmer vigorously, stirring often, until pasta is nearly tender, 8 to 10 minutes. Meanwhile, toss panko, oil, salt, and pepper together in bowl. Microwave, stirring often, until crumbs are golden brown, 3 to 5 minutes. Stir in ¼ cup Parmesan and remaining 1 teaspoon lemon zest; set aside.

Stir kale and peas into pasta and continue to simmer until pasta is tender, about 4 minutes longer. Add remaining ½ cup Parmesan and stir vigorously until pasta is creamy and well coated, about 30 seconds. Season with salt and pepper to taste. Serve, sprinkling each portion with pancetta and panko mixture.