Pasta with Black Cabbage Cream, Guanciale, and Pecorino

Name: Pasta with Black Cabbage Cream, Guanciale, and Pecorino
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Rigatoni 11.3 oz; Jowls 5.3 oz; Salt to taste; Italian kale (cavolo nero) (to clean) 10.6 oz; Garlic 2 cloves; Extra virgin olive oil 3 spoonfuls; Salt to taste; Black pepper to taste; Pecorino cheese (to grate) 1.8 oz

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Pasta with kale cream, guanciale and pecorino is like bringing a taste of Lazio right to your table. Especially on a chilly day. Really, this Italian pasta recipe is something else. Inspired by the classic carbonara, but with a twist—it's different! Using cavolo nero, or Tuscan kale, you get a creamy, velvety sauce that hugs every pasta piece with rich flavor. Plus, the guanciale adds this deliciously crispy and salty touch, while the pecorino cheese brings a sharp, slightly tangy finish. This blend of moist kale, crunchy guanciale, and aged cheese is special and easy—perfect for family gatherings. You know, friendly get-togethers too.

In Lazio, folks love their traditional carbonara. Thing is, this creamy kale pasta keeps that spirit alive but mixes things up. Instead of eggs, cavolo nero gives the sauce a bright color and tender texture—so so fresh. And those golden bits of guanciale? They add a smoky flavor that pancetta or bacon can't match. Nope. The pecorino brings a salty depth that makes everything pop. Seriously. This isn't just pasta with kale and guanciale—it's an original twist that’s rich and comforting. Hosting friends or just want something special on a weeknight? This guanciale and pecorino recipe really offers something extra. And look, it is pretty simple to make. Honestly, you’ll find yourself coming back to it whenever you're in the mood for a satisfying meal. No question, this traditional pasta dish from central Italy is gaining fans far beyond its homeland. For sure.

INGREDIENTS

Rigatoni 11.3 oz (320 g)

Jowls 5.3 oz (150 g)

Salt to taste

For the Black Kale Cream: Italian kale (cavolo nero) 10.6 oz (300 g) - (to clean); Garlic 2 cloves; Extra virgin olive oil 3 spoonfuls; Salt to taste; Black pepper to taste

To Complete: Pecorino cheese 1.8 oz (50 g) - (to grate)

Preparation

How to prepare Pasta with Black Cabbage Cream, Guanciale, and Pecorino

To prepare pasta with black kale cream, guanciale, and pecorino, first clean the black kale: remove the central ribs 1 and roughly chop the leaves 2. In a pan, pour the olive oil and add the unpeeled garlic cloves 3.

Add the black kale 4 and season with salt and pepper 5. Cook for 5-7 minutes, stirring occasionally, until the kale wilts. At this point, add a splash of water 6.

Cover with a lid 7 and cook for another 5 minutes. Turn off the heat, remove the garlic 8, and transfer everything to a blender jug 9.

Add a little more water 10 and blend until smooth and creamy 11. Set the cream aside and cut the guanciale into strips, after removing the rind 12.

Clean the pan used for the kale and heat it well, then add the guanciale 13. Cook over medium heat for 5-7 minutes, until the guanciale becomes crispy 14. Transfer it to a paper towel 15.

Meanwhile, cook the mezze maniche in plenty of salted boiling water 16. Pour the black kale cream into the same pan used for the guanciale 17. Drain the pasta al dente and add it to the pan 18.

Add part of the guanciale 19 and stir to combine the ingredients 20. If the pasta seems too dry, you can add a bit of the cooking water. Plate 21.

Finish with a sprinkling of grated pecorino 22 and the rest of the crispy guanciale 23. The pasta with black kale cream, guanciale, and pecorino is ready to be served 34!