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Kale pancetta pasta in white bowls with bottle and glass of white wine.
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5 from 1 vote

Kale Pancetta Pasta

This Italian Kale Pancetta Pasta recipe is made with garden fresh vegetables, pancetta, Asiago cheese and fresh basil. Perfect for summer!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: pancetta pasta, pancetta kale pasta, gluten free pancetta pasta
Servings: 4
Calories: 118kcal
Author: Christine Rooney


  • 1 package gluten free short pasta or any pasta if not gluten free
  • 1 3 oz. package pancetta can use bacon if you prefer
  • 6 cloves garlic
  • 2 shallots
  • 3-4 cups chopped fresh kale
  • 1 Tbsp. unsalted butter
  • ½ cup Asiago cheese can use Parmesan
  • ½ cup chopped fresh basil
  • ¼ cup reserved pasta water
  • kosher salt
  • pepper


  • Mince 6 cloves of garlic and 2 shallots.
  • Cut package of pancetta into small cubes.
  • Chop 3-4 cups of fresh kale and ½ cup of fresh basil.
  • Boil 1 package of gluten free short pasta such as farfalle, penne, or elbows (or any short pasta if not gluten free) according to package instructions. Drain (reserve ½ cup of pasta water) and set aside.
    Cook the gluten free pasta just until al dente. Gluten free pasta can become mushy if overcooked.
  • Heat a skillet to medium. Add the chopped pancetta to the pan once it has heated (should be hot enough to sizzle). Cook the pancetta for 3-4 minutes, stirring often. Remove the pancetta from the pan and set aside (keep the grease from the pancetta in the pan).
  • Add the garlic and shallots to the pan. Cook for 2-3 minutes, stirring often. The garlic and shallots will brown a bit.
  • Add the chopped kale to the skillet along with a generous pinch of salt and pepper. Cook for 3-4 minutes on medium, stirring often. Deglaze the pan with a little water or cooking stock if necessary. The kale will cook down quite a bit.
  • Add the cooked pasta (can use as much or as little as you like) to the pan along with ½ cup of the reserved pasta water. Add 1 Tbsp. of butter to the pasta and kale mixture.
  • Serve the pasta by garnishing with the cooked pancetta crumbles, a generous amount of Asiago (or Parmesan) cheese, and a handful of chopped basil.


Feel free to use bacon if you are unable to find pancetta.
Parmesan cheese can be substituted for Asiago.
This recipe is gluten free and uses a gluten free short pasta such as farfalle, penne, or elbows. It's best to use a quality brand such as Tinkyada, Jovial, or Barilla to ensure a good texture. Make sure not to overcook the pasta, as gluten free pasta can easily become mushy when overcooked.
Feel free to use any short pasta if gluten is not an issue for you.


Serving: 200grams | Calories: 118kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5368IU | Vitamin C: 63mg | Calcium: 241mg | Iron: 1mg