Cooking Instructions
1.
Preheat oven to 275 degrees F (140 degrees C).
2.
Peel the
Onion (1)
and cut into a quarter inch dice. Place into a medium bowl. Peel the
Carrots (2)
and cut into a quarter inch dice and add to the bowl with onions. Cut the
Celery (2 stalks)
into a quarter inch dice and add to bowl with onions and carrots.
3.
Remove the
Fresh Thyme (3 1/2 Tbsp)
leaves from stems and discard stems. Set leaves aside.
4.
Mince
Fresh Chives (6 stalks)
and set aside. Slice the
Garlic (8 cloves)
very thinly and set aside. Cut the
Pancetta (1/3 cup)
into quarter inch pieces, and set aside.
5.
Zest the
Lemon (1)
and set aside. Cut the leaves off the
Tuscan Kale (1 bunch)
stems and discard stems. Cut the leaves into large pieces, about four inches. Place the kale in a large bowl.
6.
Drizzle olive oil over the kale, sprinkle with
Salt (1/4 tsp)
, the lemon zest, and the sliced garlic. Toss gently to coat each piece of kale well with all the ingredients. Place the kale in a single layer onto a sheet pan and bake for thirty five minutes.
7.
Heat a medium saucepan over high heat. When the pan is hot, add
Olive Oil (1 Tbsp)
and reduce heat to medium high. Add the onion, carrots, and celery, and cook for five minutes.
8.
Add the thyme and
Tomato Paste (1 Tbsp)
and cook for three minutes more.
9.
Add the
Canned Crushed Tomatoes (3 1/3 cups)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Ground Black Pepper (1/4 tsp)
and reduce heat to low. Cook uncovered for fifteen minutes, stirring occasionally.
10.
Heat a medium sauce pan over medium high heat and cook the pancetta until crispy. Remove the pancetta from the pan and place on paper towels.
11.
Bring eight cups of water to a boil with
Salt (1 Tbsp)
in a large saucepan. When water reaches a boil, add pasta. Cook for twelve minutes.
12.
After two minutes, it is critical that you continue to separate the noodles with tongs to prevent the noodles from sticking, Repeat this process every three to four minutes.
13.
Test pasta after twelve minutes. It should have a bite to it. Drain the pasta into a colander.
14.
Add the pasta to the pot with the sauce, add two tablespoons of
Parmesan Cheese (1/2 cup)
and the cooked pancetta. Toss until well incorporated.
15.
Place the
Spaghetti Alla Chitarra (2 1/4 cups)
into the center of two plates. Top with remaining parmesan cheese (1/2 cup) and the chives.
