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RECIPE
18 INGREDIENTS16 STEPS55MIN

Spaghetti Chitarra with Aromatic Tomato Pancetta

5.0
2 Ratings

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"Looking for a way to liven up an every-day spaghetti dinner? It’s hard to improve on a good tomato sauce, but we think you’ll agree this one is great. To make the meal even more memorable, bake these crispy garlic kale leaves to serve on the side!" - Louis Maldonado
55MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 tsp
Crushed Red Pepper Flakes
8 cloves
1/3 cup
Pancetta
1 Tbsp
Tomato Paste
6 stalks
2 stalks
3 1/2 Tbsp
8 oz
Spaghetti Alla Chitarra
1 bunch
Tuscan Kale
1
Small  Onion
1/4 tsp
1 Tbsp
1 Tbsp

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Nutrition Per Serving

VIEW ALL
CALORIES
1003
FAT
30.0 g
PROTEIN
42.5 g
CARBS
153.3 g

Cooking Instructions

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Step 1
Preheat oven to 275 degrees F (140 degrees C).
Step 2
Peel the Onion (1) and cut into a quarter inch dice. Place into a medium bowl. Peel the Carrot (2) and cut into a quarter inch dice and add to the bowl with onions. Cut the Celery (2 stalk) into a quarter inch dice and add to bowl with onions and carrots.
Step 3
Remove the Fresh Thyme (0.25 ounce) leaves from stems and discard stems. Set leaves aside.
Step 4
Mince Fresh Chives (6 stalk) and set aside. Slice the Garlic (8 clove) very thinly and set aside. Cut the Pancetta (3 ounce) into quarter inch pieces, and set aside.
Step 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.
Step 6
Drizzle olive oil over the kale, sprinkle with Salt (1/4 teaspoon), 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.
Step 7
Heat a medium saucepan over high heat. When the pan is hot, add Olive Oil (1 tablespoon) and reduce heat to medium high. Add the onion, carrots, and celery, and cook for five minutes.
Step 8
Add the thyme and Tomato Paste (1 tablespoon) and cook for three minutes more.
Step 9
Add the Canned Crushed Tomatoes (28 ounce), Crushed Red Pepper Flakes (1 teaspoon), and Ground Black Pepper (1/4 teaspoon) and reduce heat to low. Cook uncovered for fifteen minutes, stirring occasionally.
Step 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.
Step 11
Bring eight cups of water to a boil with Salt (1 tablespoon) in a large saucepan. When water reaches a boil, add pasta. Cook for twelve minutes.
Step 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.
Step 13
Test pasta after twelve minutes. It should have a bite to it. Drain the pasta into a colander.
Step 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.
Step 15
Place the Spaghetti Alla Chitarra (8 ounce) into the center of two plates. Top with remaining parmesan cheese (1/2 cup) and the chives.
Step 16
Serve and enjoy!

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Nutrition Per Serving
Calories
1003
% Daily Value*
Fat
30.0 g
38%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
34.4 mg
11%
Carbohydrates
153.3 g
56%
Fiber
20.0 g
71%
Sugars
31.1 g
--
Protein
42.5 g
85%
Sodium
5450.0 mg
237%
Vitamin D
0.1 µg
0%
Calcium
722.3 mg
56%
Iron
10.8 mg
60%
Potassium
2246.4 mg
48%
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