I don't have any reason for not buying or using eggs other than that I don't like them. I don't like looking at them. But there is always a carbonara problem when you don't use eggs in cooking, so I have stopped calling my carbonara-like sauces 'carbonara.'
This is pancetta cream sauce, but it's not very creamy. Because of that this is a highly defensible dish even for the 'responsible eating' phase everyone seems to have entered now that it's conceivable they will have to bare their legs in front of people: kale makes it 'healthy, whole wheat pasta makes it justifiably 'nutritious.' Pancetta is protein, probably. Romano cheese, not a blend, is the primary salt. Lemon makes it spring?
Effortful time: 8 minutes
Total time: 30 minutes
- 1/3 lb. whole wheat rigatoni
- 12 oz. white mushrooms, sliced
- 10 cups (standard) kale, chopped
- 2 oz. pancetta, cubed
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 cup dry white wine
- 1 cup heavy cream
- A little pasta water
- Red pepper flakes
- Salt + pepper
- Small amount of (garlic) olive oil
- Grated romano cheese
- Lemon juice
- Cook the rigatoni to al dente. Save a cupful of the water and drain.
- Toss in the pancetta with a tiny bit of the oil and cover partially to keep the splatterstorm at bay. Fry it until crispy.
- Add the mushrooms. Cook until brown. Throw in the garlic too.
- Deglaze with white wine and add the kale. Cook covered on low, steaming it, until the kale is mostly withered (about 10 minutes).
- Add red pepper flakes, pepper, and cream. Simmer this over low for 2 more minutes. Add some romano and stir in.
- Wonder: does sheep cheese taste somehow sheepier than other cheese? When I sniff romano, I have to try hard not to smell what I know is the lanolin. But I use lanolin lip balm and don't have this problem then. Confusion sets in.
- Squeeze many lemons over it and add more romano.
- Accidentally eat lemon seed. Careless.