Pasta Cacio, Pepe, E Cavolo Nero

• 1 pound bucatini pasta
• Olive oil
• 2 cloves garlic
• 1 bunch lacinato kale
• 1 cup Pecorino Romano cheese
• 2 tablespoons butter
• Fresh ground pepper
• Lemon
• Sea salt (I used truffle salt, optional)

1. Bring a pot of water to a boil. Salt water and cook pasta to directions.
2. In a large saute pan on medium-low heat, drizzle a little olive oil, and add 2 cloves of minced garlic. Rinse and cut kale into thin strips, removing the larger part of the ribs that are tough. Add kale to pan and saute until tender -- about 4 minutes. Grate about a loose cup of Pecorino cheese on a box grater. Drain pasta and immediately add to saute pan. Toss in a couple tablespoons of butter and cheese. Grind a good amount of pepper and a squeeze of lemon juice. Toss well, adjust seasoning, and serve hot right away. Bon Appetito.

bucatini pasta, olive oil, garlic, lacinato kale, romano cheese, butter, fresh ground pepper, lemon, salt

Taken from food52.com/recipes/10175-pasta-cacio-pepe-e-cavolo-nero (may not work)