Photo: Caitlin Bensel; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton 
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

Never dump your pasta water! That starchy leftover liquid helps marry sauce to noodle, such as on this ruffled reginetti dish flecked with greens and guanciale—a crucial ingredient in carbonara, as well.

How to Make It

Step 1

Cook reginetti according to package directions, adding table salt to the water. Drain pasta, reserving 1½ cups cooking water.

Step 2

Place greens in a medium bowl. Toss with extra-virgin olive oil, lemon juice, pepper, and ½ teaspoon of the kosher salt. Massage for 2 minutes; set aside.

Step 3

Heat olive oil in a large skillet over medium-high. Add guanciale, and cook, stirring often, until crispy, about 8 minutes. Drain on paper towels. Reserve 2 tablespoons hot drippings in skillet.

Step 4

Reduce heat to medium. Add butter, thyme, garlic, and remaining ½ teaspoon salt; cook until butter is brown and toasty, about 2 minutes. Remove from heat; stir in 1 cup reserved cooking water. Return to medium heat, and simmer until sauce is slightly thickened. Add pasta, guanciale, cheese, and vinegar; toss to combine. Divide among 4 bowls, and top with greens mixture. Serve immediately.