Orechiette with Kale, Pancetta & Oregano


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Anika Horn

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I met Lee in his early stages as a social entrepreneur and was very fortunate to host Hamburg's first ever F*ck Up Night in 2014. I have followed Lee's journey ever since and love everything he does!

This recipe

This recipe takes me back to Italy. In the US, most pasta dishes are drowned in sauce and processed cheese. This recipe has the subtlety of a truly Italian cucina.


· 1 large bunch kale (300-400 g)

· 12 ounces (340 g) orecchiette pasta

· 4 ounces (100 g) pancetta, diced

· 1 tablespoon olive oil

· 2 cloves garlic

· ¼ teaspoon red pepper flakes

· 2 tablespoons chopped Greek oregano

· Kosher salt

· ½ cup grated Parmigiano-Reggiano


1 · Bring a large pot of salted water to a boil.

2 · Wash the kale, leaving the leaves wet, and chop it into 1-inch sections, discarding the tough bottom inch or two of the stems.

3 · Stir the orecchiette into the boiling water. While the pasta is cooking, render the pancetta in the olive oil in a large skillet over medium heat, stirring often, until it begins to brown.

4 · Stir in the garlic and red pepper flakes, and after half a minute or so, add as much of the chopped kale as will fit in the pan.

5 · Toss the kale with tongs until it wilts down, and then add the rest of the kale.

6 · Ladle about ¼ cup of the pasta cooking liquid into the pan, toss in the oregano, and continue to cook until the kale is no longer tough (it will not be completely tender either), 3 to 4 minutes.

7 · Taste and add salt if it needs it (the pancetta might contribute enough).

8 · When the pasta is tender but still firm, drain it and add it to the skillet. Sprinkle with the cheese, toss it all together, and serve in warm shallow bowls.

Anika Horn

Recipe shared by

Anika Horn


Anika is on a mission to help purpose-driven individuals maximize their impact without minimizing themselves.

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