Bucatini with Peas, Kale, and Pancetta
By by <i>One-Pan Wonders</i>
Images
Serves
Makes 4 to 6 servings
Ingredients
- ½ cup panko bread crumbs, toasted
- 1½ ounces Parmesan cheese, grated (¾ cup)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated lemon zest
- Salt and pepper
- 2 ounces pancetta, cut into ½-inch pieces
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2 ½ cups water
- 2 cups chicken broth
- 1 pound Bucatini
- 5 ounces (5 cups) baby kale
- 1 cup frozen peas
Procedure
Salty pancetta and fresh, sweet peas are a classic combination and make a great base for pasta, which eagerly takes up the pancetta’s rich flavors. Add in hearty but quick-cooking baby kale and you have a simple, fresh pasta dish with a meaty backbone. For our pasta, we opted for thick-stranded bucatini, similar to spaghetti but hollow, which allowed the pasta to absorb plenty of flavorful sauce. To build our base, we first rendered the pancetta, reserving the crispy pieces for garnish and using the fat to bloom bright lemon zest and garlic. Then we added white wine, chicken broth, and water to build a savory cooking liquid for our pasta. As the liquid simmered down and our pasta approached doneness, we stirred in baby kale and peas, letting everything finish together. A quick, vigorous stir with the addition of some Parmesan at the end of cooking bound the now-reduced liquid into a cheesy, cohesive sauce. For a flavorful topping and some crunchy contrast, we topped off each serving with a mixture of panko, Parmesan, and lemon zest, as well as the crisped pancetta. You can substitute 1 pound of spaghetti for the bucatini if desired.
Combine toasted panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes; transfer to paper towel–lined plate.
Add garlic and remaining 2 teaspoons 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, scraping up any browned bits.
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.
Stir in kale and peas and continue to simmer until pasta and kale are tender, about 4 minutes. 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 individual portions with crisp pancetta and bread-crumb mixture.
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Combine toasted panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes; transfer to paper towel–lined plate.
Add garlic and remaining 2 teaspoons 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, scraping up any browned bits.
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.
Stir in kale and peas and continue to simmer until pasta and kale are tender, about 4 minutes. 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 individual portions with crisp pancetta and bread-crumb mixture.
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Bucatini with Peas, Kale, and Pancetta
By by <i>One-Pan Wonders</i>
Serves
Makes 4 to 6 servings
Ingredients
- ½ cup panko bread crumbs, toasted
- 1½ ounces Parmesan cheese, grated (¾ cup)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated lemon zest
- Salt and pepper
- 2 ounces pancetta, cut into ½-inch pieces
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2 ½ cups water
- 2 cups chicken broth
- 1 pound Bucatini
- 5 ounces (5 cups) baby kale
- 1 cup frozen peas
Procedure
Salty pancetta and fresh, sweet peas are a classic combination and make a great base for pasta, which eagerly takes up the pancetta’s rich flavors. Add in hearty but quick-cooking baby kale and you have a simple, fresh pasta dish with a meaty backbone. For our pasta, we opted for thick-stranded bucatini, similar to spaghetti but hollow, which allowed the pasta to absorb plenty of flavorful sauce. To build our base, we first rendered the pancetta, reserving the crispy pieces for garnish and using the fat to bloom bright lemon zest and garlic. Then we added white wine, chicken broth, and water to build a savory cooking liquid for our pasta. As the liquid simmered down and our pasta approached doneness, we stirred in baby kale and peas, letting everything finish together. A quick, vigorous stir with the addition of some Parmesan at the end of cooking bound the now-reduced liquid into a cheesy, cohesive sauce. For a flavorful topping and some crunchy contrast, we topped off each serving with a mixture of panko, Parmesan, and lemon zest, as well as the crisped pancetta. You can substitute 1 pound of spaghetti for the bucatini if desired.
Combine toasted panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes; transfer to paper towel–lined plate.
Add garlic and remaining 2 teaspoons 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, scraping up any browned bits.
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.
Stir in kale and peas and continue to simmer until pasta and kale are tender, about 4 minutes. 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 individual portions with crisp pancetta and bread-crumb mixture.
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Combine toasted panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes; transfer to paper towel–lined plate.
Add garlic and remaining 2 teaspoons 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, scraping up any browned bits.
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.
Stir in kale and peas and continue to simmer until pasta and kale are tender, about 4 minutes. 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 individual portions with crisp pancetta and bread-crumb mixture.
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.