250g Dried fettucine
1 Tablespoon olive oil
200g Speck, cut into 5mm thick pieces
1 Brown onion, halved and thinly sliced
6 Garlic cloves, thinly sliced
1 Tablespoon fennel seeds
1 Teaspoon chilli flakes
Pinch of salt
Pinch of black pepper
400g Tin cannellini beans, drained
20g Butter, reduced salt
1 Bunch of kale, shredded
2 Tablespoons balsamic vinegar
50g Parmesan, finely grated
½ Cup reduced-salt chicken stock
- Bring a large saucepan of water to the boil. Cook fettucine according to packet directions. Drain and set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook speck for 3-4 minutes or until golden and fat has rendered out. Add onion and garlic and cook for a further 2-3 minutes or until softened. Stir through fennel seeds and half the chilli flakes. Season with a pinch of salt and pepper.
- Increase heat to high. Add cannellini beans and cook for 2-3 minutes or until warmed and slightly charred. Stir through butter until melted and coating mixture. Add kale and cook, stirring constantly, until wilted. Pour over balsamic vinegar and allow to bubble away. Stir through parmesan and chicken stock to create a thick, luscious sauce. Add fettucine to the sauce and toss to coat.
- Divide fettucine and sauce between serving bowls. Finish with remaining chilli flakes and parmesan.