I made this recipe to use up some of the amazing homemade pancetta I learned to make while participating in the February CharcutePalooza challenge. Could easily substitute spring fare like fresh peas, artichokes, or asparagus.


1/2 pound whole wheat pasta
1 small cauliflower, divided into florets
1 buttercup squash, peeled, cored, and chopped
1/2 cup pancetta, cubed
1/2 small onion, minced
2 garlic cloves, minced
1 bunch kale, roughly chopped
1/4 cup chicken or beef stock
olive oil
salt & pepper


Step 1
Preheat oven to 400 degrees.

Step 2
Add pasta to salted boiling water and cook until \

Step 3
While pasta cooks, toss cauliflower and squash w/olive oil, salt and pepper on baking sheet and bake 20 min.

Step 4
In a large skillet, cook pancetta over medium heat until browned. Remove and drain on paper towels.

Step 5
Add onions to skillet and cook until tender, about 5 min. Add garlic and cook for 30 sec. Add kale, toss, add stock. Cover.

Step 6
Toss pasta with vegetables, season with salt and pepper.

Step 7
Top with reserved pancetta.