Whole Wheat Pasta with Greens, Beans, Pancetta, and Garlic Bread Crumbs

Name: Whole Wheat Pasta with Greens, Beans, Pancetta, and Garlic Bread Crumbs
Yield: Serves 4 to 6
Ingredients: 2 large slices, white sandwich bread (about 3 ounces), torn into quarters; 3 tablespoons, olive oil; 6 cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); , Table salt; 3 ounces, pancetta, cut into 1/2-inch pieces (about 1/2 cup); 1 , medium onion, diced small (about 1 cup); 1/4 teaspoon, hot red pepper flakes; 14 cups, kale (loosely packed) or collard greens (1 to 1 1/2 pounds), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves; 1 1/2 cups, low-sodium chicken broth; , can (15 ounces) cannellini beans, drained and rinsed; 13 1/4 ounces, whole wheat spaghetti; 4 ounces, fontina cheese, coarsely grated (about 1 cup); , Ground black pepper

Main Courses
Pasta
Pork
Vegetables

Appears in Cook's Illustrated November/December 2005

This classic recipe from the Italian countryside deserves a place on the American table. Could we streamline it without forfeiting flavor?

SERVES 4 to 6

TIME 1¼ hours

Whole Wheat Pasta with Greens, Beans, Pancetta, and Garlic Bread Crumbs

Why This Recipe Works

This is a members' feature.