Pasta porcini

Spaghetti with Fresh Porcini Braised Kale with Pancetta Ingredients: Spaghetti Porcini mushrooms Butter Cheese Kale Pancetta (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Trim and discard the dirt-encrusted bottom o the porcini. Brush clean the mushroom with a brush or kitchen towel. Do no rinse. Slice into approximately 1/4�-thick slices.

- Strip the kale leaves o the stems and roughly chop. Discard stems. Submerge leaves in cold water, then drain (they do not need to be completely dry).

- Thinly slice the pancetta.

- Finely grate the cheese.

- Heat a large pot of generously salted water (it should taste like sea water) to the boil on high.

2) Cook the kale: - Heat 2 teaspoons olive oil in a medium sauce pot on medium-high until hot. Add sliced pancetta and cook, stirring occasionally, until translucent and aromatic, about 1 minute. Add chopped kale and 1/4 cup water. Season with salt and pepper and cook, covered, until tender but not falling apart, about 7 minutes. Remove pan from heat and keep covered until ready to serve.

3) Cook the spaghetti: - While the kale cooks, add the spaghetti to the boiling water and cook , stirring occasionally, for 7 minutes. Drain, reserving 1/2 cup pasta cooking water.

4) Make the sauce: - While the pasta cooks, heat 2 teaspoons olive oil in a large saute pan on medium-high until hot.

Add sliced porcini and cook, undisturbed, until golden brown, about 2 minutes. Carefully flip mushrooms, add butter, and cook another 1 minute. Season with salt and pepper. Add cooked spaghetti and reserved pasta cooking water and cook, stirring regularly, until pasta is loosely coated with sauce. Remove pan from heat, add grated cheese and a glug of olive oil and stir/toss to combine.

5) Finish the dish: - Divide pasta between two bowls. Serve braised kale alongside. Enjoy!