Nick’s Pick | Fast Pancetta Linguine Alfredo
with Wilted Kale & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
910 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. In less time than it would take you to scroll the food delivery app, you’ll have this tasty feast done and ready. Talk about 10 minutes well spent! Diced pancetta is a fancy take on bacon, so you know the aromatic power this fresh pasta dish will have: pure, unadulterated comfort. The crispy-salty goodness will mix with cream, butter, cheese, garlic, kale, onion and our fantastic Mezzogiorno spices to make sheer magic, lickety-split.
We will send you:
- 85g Pancetta
- 1 Onion (or shallot)
- 1 Bunch of lacinato kale
- 225g Fresh linguine
- 15g Minced roasted garlic
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Slotted spoon
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
21 g
Sodium
1600 mg
Total Carb
88 g
Sugars
9 g
Protein
40 g
Fibre
11 g
Preparation
Cook the pancetta
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of the boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. Halve, peel and thinly slice the onion.
Sauté the vegetables
Heat the reserved pan on medium. Add the onion and sauté, 2 to 3 min., until softened. Add the kale and sauté, 3 to 4 min., until wilted; season with the spices and S&P.
Make the sauce & combine the pasta
To the pan of vegetables, add the pancetta, garlic, cream, ½ the cheese, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring constantly, 2 to 3 min., until slightly reduced. Add the pasta and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
