Creamy Cavolo Nero, Pancetta & Ricotta Strozzapreti Recipe

Ingredients

6 black garlic cloves
1 lemon
200g cavolo nero
100g cubed pancetta
400g strozzapreti pasta
1 chilli
50g grated Parmesan
8 tbsp ricotta

Prep: 10 mins | Cook: 20 mins

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Method

1. Set a large pan of salted water on to boil. Squeeze the black garlic cloves out of their papery skins. Mash with a fork to form a soft paste. Halve the chilli and flick out the seeds and white pith, if you prefer less heat. Finely chop it. Finely zest the lemon. Remove the woody stalks from the cavolo nero and shred the leaves.

2. When the water in the pan is boiling, add 400g strozzapreti pasta and cook for 8-10 mins till al dente – it should be almost cooked but still have a little bite.

3. After 10 mins, drop in the cavolo nero leaves and cook for 1 min till the leaves are bright green. Scoop out a mugful of water (use a ladle or mind your fingers). Drain and set aside.

4. While the pasta cooks, heat a large frying pan over a high heat. Add the cubed pancetta and fry for 3-5 mins, stirring occasionally, till golden brown. Add the chilli and cook for a further 1 min till fragrant. Scoop the chilli and pancetta onto a plate with a slotted spoon, leaving a little oil in the pan.

5. Tip the drained pasta and cavolo nero into the frying pan. Drizzle in 2 tbsp olive oil. Add the lemon zest and squeeze in the juice. Scoop in the black garlic paste. Scatter in the Parmesan. Stir together, trickling in some of the pasta water, till combined. Taste and season with salt and pepper.

6. Divide the pasta between 4 large bowls. Dollop 2 tbsp ricotta over each bowl. Scatter over the pancetta and chilli to top. Add a crack of black pepper and serve.

7. Reduce Food Waste
Leftover ricotta will keep for up to 5 days covered in the fridge. Spread it on toast with a drizzle of honey or swirl it through soup.