The Atlanta Journal-Constitution
SPAGHETTI WITH DANDELION GREENS AND PANCETTA
2 tablespoons water, plus more for
boiling the pasta
Salt and freshly ground black
pepper
1 pound dried spaghetti or other
long pasta
4 ounces pancetta, diced 1 tablespoon extra-virgin olive oil 1 bunch dandelion greens, roughly chopped into bite-sized pieces with the stem-heavy ends separated from the leafier tops 1 lemon, halved
1/4 cup finely grated Parmesan cheese, plus more for serving Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, 7 to 8 minutes. Drain, reserving ½ cup of the pasta cooking water.
While the water comes to a boil and the pasta cooks, place the pancetta in a large skillet with the 2 tablespoons water and the oil. Set over mediumhigh heat and cook, stirring frequently, until the water evaporates and the pancetta begins to brown in the fat, 8 to 10 minutes. Add the dandelion stems and cook, stirring, until they begin to soften, about 1 minute, then stir in the leaves. Continue to cook until the leaves are tender, 3 to 5 minutes. If the greens finish cooking before the pasta, remove the skillet from the heat.
Add the pasta to the skillet with the greens. Return to medium-high heat and stir in ¼ cup of the reserved pasta cooking water. Bring to a boil, stirring constantly with tongs, and continue to cook until the liquid forms a thick sauce. (If needed, add additional pasta water, 1 tablespoon at a time, to form the sauce.) Remove from the heat, squeeze in the juice from both halves of the lemon, and stir in the Parmesan. Season to taste with salt and a generous amount of black pepper. Serve immediately, with additional Parmesan on top.
Serves 4.
Per serving: 573 calories (percent of calories from fat, 27), 20 grams protein, 87 grams carbohydrates, 1 gram fiber, 17 grams total fat (5 grams saturated), 23 milligrams cholesterol, 554 milligrams sodium.