Pasta with black cabbage and bacon

Clean the kale by removing the larger, leathery ribs and finely slice them.

Bring a large pot of water to a boil and, while waiting for it to reach temperature, heat a little oil in a pan with the peeled and crushed garlic clove. Then add the bacon and brown it. Cook the kale in boiling salted water for 3-5 minutes.

Remove the kale with a slotted spoon and transfer it to the pan. Allow all the ingredients to take on flavor while you cook the pasta in the same water as the kale. If necessary, add a little cooking water to the sauce. When the pasta is ready, scoop out about a teacup of cooking water and put it aside. Drain the pasta and toss it in the pan with the kale and pancetta, adding water if necessary and adjusting the salt and pepper. Serve immediately with grated pecorino cheese and a drizzle of raw European olive oil.

Source: Pasta recipe with black cabbage and light bacon cubes | Cook (corriere.it)