This is the kind of meal that earns a regular spot in your dinner rotation. Salty bits of crisped pancetta mingle with tender strands of spaghetti and wilted mustard greens, all coated in a light lemon parmesan sauce that clings to every bite. It’s fast, punchy, and anchored by ingredients that know how to wake up a bowl of pasta.
The magic here is in the contrast: the bitterness of mustard greens balanced by the richness of pancetta, the tart brightness of lemon, and just a hint of crushed red pepper to make things interesting. The entire dish comes together in one skillet (plus a pot for the pasta), which makes cleanup a breeze—and the flavor payoff is far greater than the effort it takes to throw together.
Customizing This Dish
- Greens: Mustard greens bring a peppery bite, with the bite increasing as the plant matures. If you want a milder dish, use younger mustard greens. Or, you can swap them for kale, collard greens, turnip greens, or even arugula if that’s what’s on hand. Just adjust the cooking time—tougher greens like collards will need a few extra minutes to soften.
- Pancetta: Bacon makes a fine substitute if pancetta isn’t available, though it’s smokier and a little fattier. For a meatless version, try sautéing mushrooms in olive oil with a touch of smoked paprika and soy sauce to replicate some of the umami.
- Pasta: Spaghetti works beautifully here, but linguine, bucatini, or even rigatoni can step in without issue. Whole wheat pasta adds a hearty edge that plays well with the greens.
- Spice & Zing: Adjust the heat by increasing or reducing the crushed red pepper. A splash of white wine can be added with the lemon juice for extra depth, and a few capers can lend a briny spark.
Storing and Reheating Leftovers
Transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of water or broth to a skillet over medium-low heat, then stir in the pasta and cover briefly to steam. Stir frequently until warmed through. Avoid microwaving if you can—reheating on the stovetop helps the greens regain their texture and prevents the pasta from becoming gummy.
Lemony Mustard Green and Pancetta Spaghetti
- 12 oz pasta (such as spaghetti or rigatoni)
- 4 oz pancetta, diced
- 2 shallots, thinly sliced
- 3 cups mustard greens, stems removed and leaves roughly chopped
- ½ tsp crushed red pepper flakes (optional)
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ½ cup of pasta water.
- In a large skillet over medium heat, cook the diced pancetta until golden and crispy, about 4–5 minutes. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pan.
- Add the shallots to the skillet and sauté in the pancetta fat over medium heat until softened, about 2–3 minutes. If needed, add 1 tablespoon of olive oil.
- Add the mustard greens and crushed red pepper flakes to the pan. Sauté for 1–2 minutes, stirring occasionally, until just wilted. Season with a pinch of salt and black pepper.
- Add the cooked pasta to the skillet along with the reserved pasta water, lemon zest, lemon juice, and Parmesan. Toss everything together over low heat until the cheese melts and a light sauce forms, about 1–2 minutes.
- Stir in the crispy pancetta and drizzle with olive oil. Adjust seasoning with additional salt, black pepper, or lemon juice if needed. Serve immediately with extra Parmesan on top.
