Creamy Tuscan kale, ribbons of crispy guanciale and a shower of Pecorino — the kind of combination that makes you reach for another forkful. ✨ Would you serve this for Sunday lunch or a cozy dinner at home? 😍 INGREDIENTS 11.3 oz (320 g) rigatoni or mezze maniche rigate pasta (about 3¼ cups dry, depending on shape) 10.6 oz (300 g) Tuscan kale (also known as lacinato or dinosaur kale), about 1 large bunch 2 garlic cloves 3 tbsp extra virgin olive oil ½ cup (50 g) finely grated Pecorino Romano cheese Salt and black pepper, to taste 3 tbsp + 1 tsp (50 ml) reserved pasta cooking water 5.3 oz (150 g) guanciale (Italian cured pork cheek), about 1 cup cut into strips METHOD Clean the kale, discard the tough stems and roughly chop the leaves. Warm olive oil and garlic in a skillet, add the kale and sauté for 5–7 minutes. Add a splash of water and cook for another 5 minutes until tender. Remove the garlic and blend the kale until velvety, adding salt, pepper and Pecorino if desired. Wipe the sk...