Orchiette with Kale and Pancetta

I love the freshness of the kale in this dish and it makes me feel like I am getting some vitamins with my pasta (even if this is far from a healthy dish). The red pepper flakes adds a hint of spice without being overwhelming.

1 lb orchiette pasta
4 oz pancetta, chopped
2 cloves garlic, minced
3 stems of kale, de-stemmed and chopped into 1/4" pieces
1 cup bread crumbs
1/2 cup grated Parmesan
1/2 teaspoon red pepper flakes2 tablespoons salt
2 tablespoons butter
2 tablespoons olive oil
1/4 cup heavy cream

Boil a pot of water with the salt.  Once the water is boiling, add the kale for 5 minutes and drain the kale out of the water, leaving the water boiling on the stove.  Add the orchiette to the boiling water.  

Meanwhile, add the olive oil, pancetta and garlic to a skillet over medium heat until the pancetta is brown.  Add the butter to the skillet until melted and then add the bread crumbs and red pepper flakes. Toast the bread crumbs for 2 minutes and remove from heat.

Drain the pasta, reserving one cup of the pasta water.  Toss the pasta in a bowl with the kale, bread crumb mixture, 1/2 cup of the pasta water, cream and parmesean.  If the pasta seems to dry, add the remaining pasta water.