Cut pancetta slices in half and then into 1/2-inch wide strips. In a very large frying pan with high sides cook pancetta 4 to 5 minutes over medium-low heat, stirring occasionally, until slightly crisp. Remove from pan and reserve.

Raise heat to medium and add olive oil and onion. Cook until onion is slightly soft. Add garlic and squash; season with salt, pepper, and sage and cook 2 minutes.

Pour in broth and add kale. (If kale doesn’t fit in the pan all at once, add it in batches as it wilts down.)

Cover pan and simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes.

In a large pasta pot bring 4 quarts of water and 2-1/2 tablespoons salt to a boil. Add pasta and cook until al dente. Drain pasta; add to pan with vegetables and toss.

When ingredients are almost evenly distributed, add Fontina Valle d’Aosta and toss till cheese just starts to soften and melt a bit. Divide among pasta bowls and top with reserved pancetta.

Serves 6 as a main course, 8 as a first course

Recipe from the Cooperativa Produttori Latte e Fontina