Silky kale, crispy guanciale, and bold pecorino come together in this rich, vibrant pasta dish 🥬🔥 A creamy green dream with a salty crunch in every bite. No scale needed—just flavor! @sebastian_fitarau#giallolovesitaly CavoloNeroPasta #KaleCream #pastalovers Ingredients (serves 4): 12 oz rigatoni or mezze maniche pasta (320g) 10 oz lacinato kale (Tuscan kale / cavolo nero) (300g) 2 garlic cloves 3 tablespoons extra virgin olive oil ½ cup grated Pecorino Romano cheese (50g) ¼ cup pasta water (50ml) 5 oz guanciale, cut into strips (150g) Salt and black pepper, to taste 🥣 Instructions: Wash the kale thoroughly and remove the tough central stems. Chop the leaves into pieces. In a large pan, heat the olive oil and add the garlic cloves. Let them infuse the oil, then add the kale.Sauté for 5–7 minutes, stirring occasionally, until wilted.Add a splash of water and cook for another 5 minutes. Remove from heat and discard the garlic. Transfer the cooked kale to a blender or food processor. ...