From the Kitchen of Executive Chef Ian Rynecki


1 pound Gemelli pasta

6 ounces pancetta, cut into ½ inch pieces

6 ounces purple or red kale, roughly chopped

4 ounces green kale, roughly chopped

2 tablespoons extra virgin olive oil for the kale

3 tablespoons extra virgin olive oil for the pancetta

8 garlic cloves, thinly sliced

4 anchovy fillets, minced

1 ounce pecorino cheese, grated

Pinch of Aleppo pepper

2 tablespoons unsalted butter

Zest and juice from 1 lemon



Preheat the oven to 400 degrees. Toss the kale with 2 tablespoons of extra virgin olive oil, salt, and pepper. Place on a sheet tray and roast in the oven for 8 minutes, or until wilted and slightly crispy on the edges. Remove from the oven and set aside.

Bring a medium-sized pot of salted water to a boil. Cook Gemelli according to package instructions, making sure to reserve ½ cup of pasta water after the pasta has been strained.

Place the pancetta in a medium sized skillet, add ¼cup water and bring to a boil over high heat. Once the Pancetta with Kale, Garlic & Gemelli water boils, reduce the heat to medium and stir occasionally until all of the water has evaporated and the fat is beginning to render. Add the garlic, 3 tablespoons of extra virgin olive oil and stir to combine. Add the kale, anchovies, and Aleppo pepper and butter, stirring the entire time as the butter melts.

Toss the pasta into the kale and pancetta pan with half of the reserved pasta water, adding more liquid to achieve the desired consistency. Season with salt and pepper.

To finish the dish, top with lemon juice, lemon zest, and pecorino cheese.

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