Set a large pot of salted water to boil.  When the water comes to a roiling boil, add the pasta and stir.  Cook 5 to 6 minutes or following recommended package instructions.  Reserve ⅓ cup salted pasta water before draining.

While the water boils and the pasta cooks, prepare the sauce.  Set a large skillet or braiser over medium-high heat.  Heat the oil and sauté pancetta until browned, about 3 to 4 minutes.

Add the sausage to the pan and using a wooden spatula or spoon break it apart as it cooks, about 5 minutes.  Deglaze the pan with white wine.  Stir in the garlic, lemon zest and lemon juice.  Reduce the heat or turn off until pasta is cooked.

When pasta is cooked and drained, transfer to the skillet over low heat and add the baby kale.  The pan will seem very full with the baby kale at first, but it will wilt quickly.  If you'd prefer more liquid to the sauce, add the reserved pasta water a little at a time until it thickens.  Finish by sprinkling parmesan cheese over the pasta, lightly stirring it in.