Bacon and Kale Carbonara


Print Recipe
Bacon and Kale Carbonara
When you've got kale in the fridge and need a recipe anyone will eat . . . just add cheese, noodles, and, the key ingredient, bacon.
Course Main Dish
Cuisine Italian
Prep Time 15
Cook Time 25
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15
Cook Time 25
Servings
people
Ingredients
Instructions
  1. Place a large stainless steel fry pan over medium-high heat. Add the bacon and sauté until crispy (don't overcook). Add the chicken broth and boil, stirring to scrape up the browned bits, until reduced by half, about 30 seconds. Remove the pan from the heat.
  2. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook according to package directions (minus 5 minutes for the time cooking with kale). Add the kale and cook until the pasta is al dente, about 5 minutes more.
  3. Meanwhile, in a small bowl, beat the eggs with a fork. Mix in the cheese and a generous amount of pepper.
  4. Remove 1/2 cup of the pasta cooking water and reserve. Drain the pasta. Reheat the bacon briefly, then remove from the heat. Add the hot pasta and kale to the fry pan. Gradually whisk 1/4 cup of the reserved pasta cooking water into the egg mixture. Add the egg mixture to the fry pan and stir until it coats the pasta and is creamy, not wet and runny. This works best when you have everything ready and mix it together when the bacon and noodle/kale mixture are still hot.
  5. Immediately remove the pan from the heat. Mix in enough of the remaining 1/4 cup pasta cooking liquid to form a silky texture.
Recipe Notes

Adapted from this recipe

Share this Recipe

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *