Fusilli with Black Kale and Smoked Pancetta
Fusilli al cavolo nero e pancetta affumicata

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Ingredients for Fusilli with Black Kale and Smoked Pancetta

Total Cost: UK/£ 7,93*

Cost/portion: UK/£ 2,64*

Combining the strong flavours of cavolo nero, smoked pancetta and pecorino romano cheese.

The earthy flavour of black kale combined with the distinctive flavour of smoked pancetta and pecorino romano cheese: the perfect way of welcoming Autumn!

I found this pancetta in a shop around Lancaster and although it’s not imported from Italy, I think it’s really nice: it has been cured with a mix of aromatic herbs and its smoked flavour is deep and round, but anyway gentle. If you can’t find any proper pancetta, you can easily use a normal british smoked bacon. If the smoking is too strong, you can mix it with unsmoked bacon.

Cavolo Nero – black kale – is quite easy to be found in supermarkets now, and it’s perfectly on season. You can find it either with or without its stalks, and although you might find the latter option more convenient, I would recommend you to choose the first: the stalk will maintain the leaves alive for longer, whereas the chopped leaves might belong to various and older plants.

Storing the black kale.

Black kale doesn’t last many days in the fridge, but if you wrap it with a wet kitchen towel and store it in the bottom drawer, it can gain another two or three days.

 

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

 

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Black Kale - 400gr

  • Smoked pancetta -180gr

  • Pecorino cheese - 80gr

  • Sweet Onion - one large (about 90gr)

  • Extra Virgin Olive Oil - 70gr

  • Thyme springs - about 15gr

  • Flat Parsley springs - about 30gr

  • "Suited garlic”cloves - 3

  • Fresh water - 2 or 3 ladles

  • Black pepper corns - 2gr or to taste

  • Salt - to taste

  • Cooking water - one or two ladles

  • for the pasta

  • Fusilli - 240gr

  • Fresh water - 5lt

  • Salt - 30gr

  • Utensils

  • Sterilising fluid for food - (use according to instructions)

  • Cooking String

  • One paring knife

  • One sharp chef knife

  • One chopping board

  • One frying pan

  • One 6-8lt saucepan

  • One food processor

  • One large bowl or the kitchen sink

  • One kitchen towel

  • Two small bowls or plates

  • One small jug or ladle

  • One pestle and mortar

  • One zester or grater

  • One large strainer or a pasta server

  • Two wooden spoons of silicon spatulas (if necessary)

Instructions

  • 1.
    Flavouring the olive oil and cutting the black kale

    • Black Kale - 400gr
    • Extra Virgin Olive Oil - 70gr
    • “Suited garlic” - 3 cloves
    • Thyme springs - about 15gr
    • One paring knife
    • One chopping board
    • One frying pan

      Cut off each leaf from its main stalk. Then, put one leaf flat on the chopping board with its face down. Drive the paring knife blade along the rib’s sides, from the tip to the other end(step 1 - pic. A). Separate the rib and keep it aside(step 1 - pic. B). Put the deep frying pan on a low heat with the extra virgin olive oil, the thyme and the garlic(step 1 - pic. C).

  • 2.
    Washing the black kale, preparing the sauce’s ingredients

    • The black kale leaves and ribs
    • Sweet Onion - one large (about 80gr)
    • Flat Parsley springs - about 30gr
    • Smoked pancetta -180gr
    • One large bowl or the kitchen sink
    • Sterilising fluid for food - (use according to instructions)
    • Cooking String
    • One sharp chef knife
    • One chopping board
    • One kitchen towel

      Clean the sink, fill it with fresh clean water and add the sterilising fluid according to its instructions. Bathe the leaves in the sink’s water. Let them rest for about 15 minutes or as long as the instructions say to be enough. Move them gently from time to time, so the dirt will fall on the bottom. Then, move the black kale into a large bowl. Drain the dirty water, clean the sink and put the black kale back in. Fill the sink again with fresh water and rinse the leaves one last time(step 2 - pic. A). With the chef knife, finely mince the onion into a brunoise and set aside. Then, cut the smoked pancetta into either thin slices or 1cm cubes and set aside(step 2 - pic. B). Thoroughly wash the parsley and dry it with the towel without making any pressure on it. Then, separate the leaves from the stalks and make two “bouquet garni” with the stalks(step 2 - pic. C).

      Note about cutting the onion into brunoise

      With a paring knife, chop off the tip of the onion. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the onion together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Chopping the black kale and frying the smoked bacon

    • The frying pan with garlic and thyme
    • The clean black kale leaves and ribs
    • The two “bouquet garni” of parsley stalks
    • The diced smoked pancetta
    • Fresh water - 5lt
    • One 6-8lt saucepan
    • One chef knife
    • One chopping board

      Add one parsley “bouquet garni” to the garlic and thyme which are already flavouring the olive oil(step 3 - pic. A). Put the saucepan with the 5lt of water on a high heat and add the other parsley “bouquet garni” to flavour it(step 3 - pic. B). Finely slice the black kale ribs and then chop its leaves. Set aside(step 3 - pic. C). Raise the heat under the frying pan and set it to the maximum power. As soon as the oil gets to temperature, add the diced bacon. Let it cook completely and let it brown slightly on the edges(step 3 - pic. D).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 4.
    Frying the onion and cooking the black kale

    • The minced onion
    • The chopped black kale
    • The parsley leaves
    • Black pepper corns - 2gr or to taste
    • Salt - to taste
    • One sharp chef knife
    • One chopping board
    • One small bowl or plate
    • One small jug or ladle
    • One pestle and mortar

      Take the bacon out of the frying pan and put it into a small bowl or plate. Take out the thyme and the parsley stalks as well, but leave the “suited garlic” in(step 4 - pic. A). Set the heat on a medium level and add the brunoise of onion to the hot fat. Stir evenly, season with a pinch of salt and deglaze the bottom of the pan using the liquor. Allow them to soften but do not let them brown(step 4 - pic. B). Add the black kale and stir evenly. From time to time, add one ladle of fresh water and allow the kale to soften completely. It will take from 10 to 12 minutes to cook through(step 4 - pic. C). Crush the black pepper corns in the mortar, add it to the kale with salt according to taste. Finely mince the parsley leaves with the chef knife. Set aside(step 4 - pic. D).

  • 5.
    Processing part of the black kale and putting fusilli to boil

    • The cooked black kale
    • The cooked bacon
    • Fusilli - 240gr
    • The boiling flavoured water - 5lt
    • Salt - 30gr
    • Pecorino cheese - 80gr
    • One food processor
    • One zester or grater

      Add the 30gr of salt to the boiling water and add the fusilli to it. Stir from time to time to prevent them from sticking to each other in the first minutes of cooking(step 5 - pic. A). Move the cooked black kale from the frying pan to a small bowl or a plate and put 3/4 of it into the food processor. A couple of minutes before straining the pasta, put the bacon back into the frying pan and set the heat to a very low power, so the bacon will heat again while the pasta ends its cooking. Finely mince it into a smooth mixture and set aside(step 5 - pic. B). Grate the 80gr of pecorino cheese and set it aside.

  • 6.
    Straining the fusilli

    • The frying pan with the smoked bacon
    • One ladle
    • One large strainer or a pasta server

      Check the cooking time instructions on the pasta bag and remember that you will need to take the fusilli out of the water just one minute earlier. Since it would be difficult to properly cook their inner core just tossing them into the frying pan with the sauce, you will need to strain them when perfectly “al dente”. Collect about 20ml or 25ml of cooking water with a ladle and put aside in a small receptacle. Drain the pasta thoroughly with a strainer. Do not let it dry completely: the water that coasts the fusilli will protect them form the thermic shock they will go through when tossing on the frying pan. As an alternative, you can use a pasta server and move the pasta directly from the saucepan to the frying pan.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth.

  • 7.
    Binding the pasta with the sauce

    • The cooked fusilli
    • The frying pan with the smoked bacon
    • The mixture of minced and chopped black kale
    • Cooking water - one or two ladles
    • The grated pecorino cheese
    • One large strainer or a pasta server
    • One ladle
    • Two wooden spoons or silicon spatulas (if necessary)

      Bring the heat under the frying pan to a medium-high level; then immediately add all fusilli. Stir and toss quickly with the two spoons then add one ladle of cooking water and keep tossing and stirring frequently(step 7 - pic. A). The fat and the water will reduce quickly cooking the pasta, the starch of which will thicken the sauce. Add the mixture of minced and chopped black kale, stir evenly and add another small ladle of water. Do not let it dry completely: it will moist the pecorino cheese(step 7 - pic. B). Take the pan away from the heat and add 2/3 of the pecorino cheese and the minced parsley, toss and stir again(step 7 - pic. C). Sprinkle the remaining pecorino cheese on top and serve immediately.

      Note about binding pasta

      As well as for rice, almost all recipes require pasta to be bound together with its sauce and tossed over heat. This allows the sauce to grab on the surface of pasta, wether it is smooth or lined or copper drawn, so that every forkful will have its perfect balance of flavours and textures. Otherwise, sauce would slip away while eating and you would end up with a good quantity of the sauce still on the bottom of the bowl.
      Another very good idea, even if not allowed by etiquette, is to eat pasta, any kind of pasta, with some nice fresh crusty bread. Bread’s starchy flavour enhances both flavours of sauce and pasta dough itself.

STEP 1A - Flavouring the olive oil and cutting the black kale - Fusilli with Black kale and Smoked PancettaSTEP 1B - Flavouring the olive oil and cutting the black kale - Fusilli with Black kale and Smoked PancettaSTEP 1C - Flavouring the olive oil and cutting the black kale - Fusilli with Black kale and Smoked PancettaSTEP 2A - Washing the black kale, preparing the sauce’s ingredients - Fusilli with Black kale and Smoked PancettaSTEP 2B - Washing the black kale, preparing the sauce’s ingredients- Fusilli with Black kale and Smoked PancettaSTEP 2C - Washing the black kale, preparing the sauce’s ingredients- Fusilli with Black kale and Smoked PancettaSTEP 3A - Chopping the black kale and frying the bacon - Fusilli with Black kale and Smoked PancettaSTEP 3B - Chopping the black kale and frying the bacon- Fusilli with Black kale and Smoked PancettaSTEP 3C - Chopping the black kale and frying the bacon- Fusilli with Black kale and Smoked PancettaSTEP 3D - Chopping the black kale and frying the bacon- Fusilli with Black kale and Smoked PancettaSTEP 4A - Frying the onion and cooking the black kale - Fusilli with Black kale and Smoked PancettaSTEP 4B - Frying the onion and cooking the black kale - Fusilli with Black kale and Smoked PancettaSTEP 4C - Frying the onion and cooking the black kale - Fusilli with Black kale and Smoked PancettaSTEP 4D - Frying the onion and cooking the black kale - Fusilli with Black kale and Smoked PancettaSTEP 5A - Processing part of the black kale and putting fusilli to boil - Fusilli with Black kale and Smoked PancettaSTEP 5B - Processing part of the black kale and putting fusilli to boil - Fusilli with Black kale and Smoked PancettaSTEP 7A - Binding the pasta with sauce - Fusilli with Black kale and Smoked PancettaSTEP 7B - Binding the pasta with sauce - Fusilli with Black kale and Smoked PancettaSTEP 7C - Binding the pasta with sauce - Fusilli with Black kale and Smoked Pancetta

Instructions

  • 1.
    Flavouring the olive oil and cutting the black kale

    • Black Kale - 400gr
    • Extra Virgin Olive Oil - 70gr
    • “Suited garlic” - 3 cloves
    • Thyme springs - about 15gr
    • One paring knife
    • One chopping board
    • One frying pan

      Cut off each leaf from its main stalk. Then, put one leaf flat on the chopping board with its face down. Drive the paring knife blade along the rib’s sides, from the tip to the other end(step 1 - pic. A). Separate the rib and keep it aside(step 1 - pic. B). Put the deep frying pan on a low heat with the extra virgin olive oil, the thyme and the garlic(step 1 - pic. C).

  • 2.
    Washing the black kale, preparing the sauce’s ingredients

    • The black kale leaves and ribs
    • Sweet Onion - one large (about 80gr)
    • Flat Parsley springs - about 30gr
    • Smoked pancetta -180gr
    • One large bowl or the kitchen sink
    • Sterilising fluid for food - (use according to instructions)
    • Cooking String
    • One sharp chef knife
    • One chopping board
    • One kitchen towel

      Clean the sink, fill it with fresh clean water and add the sterilising fluid according to its instructions. Bathe the leaves in the sink’s water. Let them rest for about 15 minutes or as long as the instructions say to be enough. Move them gently from time to time, so the dirt will fall on the bottom. Then, move the black kale into a large bowl. Drain the dirty water, clean the sink and put the black kale back in. Fill the sink again with fresh water and rinse the leaves one last time(step 2 - pic. A). With the chef knife, finely mince the onion into a brunoise and set aside. Then, cut the smoked pancetta into either thin slices or 1cm cubes and set aside(step 2 - pic. B). Thoroughly wash the parsley and dry it with the towel without making any pressure on it. Then, separate the leaves from the stalks and make two “bouquet garni” with the stalks(step 2 - pic. C).

      Note about cutting the onion into brunoise

      With a paring knife, chop off the tip of the onion. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the onion together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Chopping the black kale and frying the smoked bacon

    • The frying pan with garlic and thyme
    • The clean black kale leaves and ribs
    • The two “bouquet garni” of parsley stalks
    • The diced smoked pancetta
    • Fresh water - 5lt
    • One 6-8lt saucepan
    • One chef knife
    • One chopping board

      Add one parsley “bouquet garni” to the garlic and thyme which are already flavouring the olive oil(step 3 - pic. A). Put the saucepan with the 5lt of water on a high heat and add the other parsley “bouquet garni” to flavour it(step 3 - pic. B). Finely slice the black kale ribs and then chop its leaves. Set aside(step 3 - pic. C). Raise the heat under the frying pan and set it to the maximum power. As soon as the oil gets to temperature, add the diced bacon. Let it cook completely and let it brown slightly on the edges(step 3 - pic. D).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 4.
    Frying the onion and cooking the black kale

    • The minced onion
    • The chopped black kale
    • The parsley leaves
    • Black pepper corns - 2gr or to taste
    • Salt - to taste
    • One sharp chef knife
    • One chopping board
    • One small bowl or plate
    • One small jug or ladle
    • One pestle and mortar

      Take the bacon out of the frying pan and put it into a small bowl or plate. Take out the thyme and the parsley stalks as well, but leave the “suited garlic” in(step 4 - pic. A). Set the heat on a medium level and add the brunoise of onion to the hot fat. Stir evenly, season with a pinch of salt and deglaze the bottom of the pan using the liquor. Allow them to soften but do not let them brown(step 4 - pic. B). Add the black kale and stir evenly. From time to time, add one ladle of fresh water and allow the kale to soften completely. It will take from 10 to 12 minutes to cook through(step 4 - pic. C). Crush the black pepper corns in the mortar, add it to the kale with salt according to taste. Finely mince the parsley leaves with the chef knife. Set aside(step 4 - pic. D).

  • 5.
    Processing part of the black kale and putting fusilli to boil

    • The cooked black kale
    • The cooked bacon
    • Fusilli - 240gr
    • The boiling flavoured water - 5lt
    • Salt - 30gr
    • Pecorino cheese - 80gr
    • One food processor
    • One zester or grater

      Add the 30gr of salt to the boiling water and add the fusilli to it. Stir from time to time to prevent them from sticking to each other in the first minutes of cooking(step 5 - pic. A). Move the cooked black kale from the frying pan to a small bowl or a plate and put 3/4 of it into the food processor. A couple of minutes before straining the pasta, put the bacon back into the frying pan and set the heat to a very low power, so the bacon will heat again while the pasta ends its cooking. Finely mince it into a smooth mixture and set aside(step 5 - pic. B). Grate the 80gr of pecorino cheese and set it aside.

  • 6.
    Straining the fusilli

    • The frying pan with the smoked bacon
    • One ladle
    • One large strainer or a pasta server

      Check the cooking time instructions on the pasta bag and remember that you will need to take the fusilli out of the water just one minute earlier. Since it would be difficult to properly cook their inner core just tossing them into the frying pan with the sauce, you will need to strain them when perfectly “al dente”. Collect about 20ml or 25ml of cooking water with a ladle and put aside in a small receptacle. Drain the pasta thoroughly with a strainer. Do not let it dry completely: the water that coasts the fusilli will protect them form the thermic shock they will go through when tossing on the frying pan. As an alternative, you can use a pasta server and move the pasta directly from the saucepan to the frying pan.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth.

  • 7.
    Binding the pasta with the sauce

    • The cooked fusilli
    • The frying pan with the smoked bacon
    • The mixture of minced and chopped black kale
    • Cooking water - one or two ladles
    • The grated pecorino cheese
    • One large strainer or a pasta server
    • One ladle
    • Two wooden spoons or silicon spatulas (if necessary)

      Bring the heat under the frying pan to a medium-high level; then immediately add all fusilli. Stir and toss quickly with the two spoons then add one ladle of cooking water and keep tossing and stirring frequently(step 7 - pic. A). The fat and the water will reduce quickly cooking the pasta, the starch of which will thicken the sauce. Add the mixture of minced and chopped black kale, stir evenly and add another small ladle of water. Do not let it dry completely: it will moist the pecorino cheese(step 7 - pic. B). Take the pan away from the heat and add 2/3 of the pecorino cheese and the minced parsley, toss and stir again(step 7 - pic. C). Sprinkle the remaining pecorino cheese on top and serve immediately.

      Note about binding pasta

      As well as for rice, almost all recipes require pasta to be bound together with its sauce and tossed over heat. This allows the sauce to grab on the surface of pasta, wether it is smooth or lined or copper drawn, so that every forkful will have its perfect balance of flavours and textures. Otherwise, sauce would slip away while eating and you would end up with a good quantity of the sauce still on the bottom of the bowl.
      Another very good idea, even if not allowed by etiquette, is to eat pasta, any kind of pasta, with some nice fresh crusty bread. Bread’s starchy flavour enhances both flavours of sauce and pasta dough itself.

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