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.
8 ounces uncooked reginetti pasta
2 tablespoons table salt
3 cups thinly sliced greens (such as kale, collard, or mustard) (about 12 oz.)
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (from 1 lemon)
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
1 tablespoon olive oil
6 ounces guanciale, chopped
1/4 cup unsalted butter, cut into pieces
2 teaspoons fresh thyme leaves
3 garlic cloves, thinly sliced
2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)
1 teaspoon sherry vinegar
How to Make It
Cook reginetti according to package directions, adding table salt to the water. Drain pasta, reserving 1½ cups cooking water.
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.
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.
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.