One-Pot Pasta alla Gricia with Kale

On a recent trip to Rome, I assigned myself the task of tasting the four traditional Roman pastas: Bucatini all’Amatriciana, Spaghetti Carbonara, Cacio e Pepe, and Pasta Alla Gricia. I was surprised by how simple, but incredibly tasty each of these dishes were when done well. What also surprised me was how quickly Pasta alla Gricia became my favorite.

I’ve always had a soft spot for Cacio e Pepe, which is arguably the most popular of the four. But Pasta alla Gricia, made with guanciale (cured pork jowl), Pecorino Romano and black pepper, is just as easy to make and has the most delicious intensely porky flavor. When I got home, I created this one-pot, veggie-packed riff on the classic, which I find myself making on repeat.

Every step of this recipe is designed to dirty fewer dishes and save you time. You’ll start by cooking the pasta in salted boiling water until it’s a couple of minutes shy of al dente. It should feel too tough to bite through at this point, but it will finish cooking at the end of the recipe.

While the pasta is draining, you’ll use the same pot to cook the guanciale (feel free to swap in pancetta or even bacon), until it’s crispy and the fat renders into the pan, adding tons of flavor to the final dish. Add the kale and cook until it begins to wilt, then grab a pair of tongs and a wooden spoon. Add the pasta, grated cheese, and pasta water to the pot and use those arm muscles to stir vigorously to create a thick, creamy and delicious sauce, until all the noodles are coated.

If the pasta looks dry to you at any point, add warm water one tablespoon at a time (or more pasta water if you have it) until it’s just right. Keep in mind that the sauce will tighten quickly once it’s off the heat, so it’s okay if it looks a little extra saucy at first.