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Cavolo nero pasta with pancetta recipe

Cavolo nero pasta with pancetta recipe

44 ratings

Make this delicious pasta with hearty cavolo nero, crispy pancetta and toasted pine nuts for a perfect lunch or dinner. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 526 calories / serving


  • 300g (10oz) tripoline pasta
  • 160g (5 1/2oz) cavolo nero, or kale
  • 15ml (1 tbsp) olive oil
  • 1 x 110g pack pancetta
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely diced
  • 3 anchovies, chopped
  • 4 tbsp pine nuts
  • grated Parmesan, to serve

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    5g 27%
  • Sugars

    3g 3%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 55g Protein 18g Fibre 4.1g


  1. Bring a large pan of water to the boil and cook the pasta as instructed on the pack. Remove any woody stems from the cavolo nero and shred the leaves.
  2. Heat the oil in a nonstick frying pan over a medium-high heat and cook the pancetta for a few minutes until golden and crisp.
  3. Add the garlic, red chilli, anchovies and pine nuts to the pan and cook for another minute, until the garlic and red chilli are softened and the pine nuts are just toasted.
  4. Turn up the heat and add the cavolo nero to the pan with a splash of water and cook for 2-3 minutes until wilted. Drain the cooked pasta and add to the pan. Toss everything together well and season with freshly ground black pepper. Serve scattered with Parmesan.

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