INGREDIENTS
- 1 lb. uncooked fettuccine
- 4 garlic cloves, divided
- 1/4 cup extra-virgin olive oil
- 1 cup crisp crumbs
- 1/4 tsp. kosher salt
- 8 thick-cut bacon slices, chopped
- 1 medium-size yellow onion, finely chopped (1 1/2 cups)
- 1/4 tsp. crushed red pepper, plus more for garnish
- 1 lb. fresh collard greens, stemmed and thinly sliced (about 6 cups)
- 4 oz. pecorino Romano cheese, grated (about 1 cup), plus more for garnish
DIRECTIONS
- Bring a large pot of salted water to a boil over high. Add fettuccine; cook until al dente, about 8 minutes. Reserve 1 1/2 cups cooking water; drain pasta, and transfer to a large heatproof bowl.
- Grate 1 garlic clove. Heat olive oil in a large skillet over medium-high. Add crisp crumbs, salt, and grated garlic; cook, stirring often, until crumbs is golden brown, 1 to 2 minutes. Transfer to a bowl, and set aside. Wipe skillet clean.
- Add bacon to same skillet; cook over medium, stirring often, until crisp, about 12 minutes. Transfer cooked bacon to a plate, reserving drippings in skillet. Mince remaining 3 garlic cloves. Add onion, red pepper, and minced garlic to drippings in skillet. Cook, stirring often, until onion is tender, about 5 minutes. Add collards; cook, stirring often, until just tender, about 5 minutes. Add cooked fettuccine and bacon, cheese, and reserved 1 1/2 cups cooking water. Continue cooking over medium, tossing occasionally until sauce coats noodles, about 2 minutes.
- Remove from heat, and sprinkle with crisp crumb mixture. Garnish with additional cheese and crushed red pepper. Serve immediately.