Make this classic Italian Kale Carbonara recipe packed with eggs, cheese, bacon, and kale and you will see how rich and flavourful this meal is. Enjoy!
Now that I have a little baby boy to take care of I really started to appreciate more and more recipes that are done very fast because I just have time to cook between my son’s naps. So, I can’t think of a faster and more delicious Italian recipe than carbonara.
It is so quick to make because while your pasta is been cooking you will be cooking the bacon. Then when your pasta is done, the bacon will be done too and you will need only about 1 or 2 minutes to cook the eggs. Once the eggs are cooked your dish will be done too.
This isn’t like the traditional carbonara recipe because I added kale. I am the kind of person who always tries to eat some green or some veggies in pretty much all my lunch or dinner meals especially when I am eating pasta because it makes me feel less guilty I guess 😉
I’ve been really in love with kale lately. It’s SO good for you and so delicious. They’re also so versatile. Here’s How to Make Spicy Kale Chips if you want to turn kale into a snack. You can also use kale for this Sweet Potato Chicken Kale Skillet, Kale Salad with Crispy Sweet Potato, Chopped Red Cabbage Kale Salad, and Easy Kale Breakfast Salad Recipe!
I also think when you add greens in your recipes you are just making them taste much more flavourful, don’t you think? So, if I can give you a suggestion, add kale in your traditional carbonara recipe and you will be surprised by the flavor. I really hope you enjoy this recipe and make this for you and your family this week.
Kale Carbonara Recipe
Ingredients
- 1/2 lb. spaghetti
- 2 cup kale ribs removed and leaves chopped
- 4 slices bacon chopped
- 3 large eggs beaten with a fork
- 1/2-1 cup freshly grated Parmesan cheese
- Freshly ground black pepper
Instructions
- In a large pot, bring water to a boil and add spaghetti. When your spaghetti is al dente add the kale and cook it for about 2 minutes. Then, before you drain it, save about a cup of the cooking liquid. After draining it, return the pasta to the warm pot.
- Cook the bacon in a skillet and then set it aside. Add kale in the skillet and cook until it is wilted.
- Pour the eggs over the spaghetti and add the cheese, bacon and wilted kale.
- Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked, which is about one minute or two.
- You don’t need to add all the liquid you saved. It will depend on how liquid you want your sauce to be.
- Season with fresh ground black pepper.
Notes
- If you do not have bacon, try pancetta.
- Use room temperature eggs to help the sauce get smooth and light. Cold eggs can lead to clumpy sauce.
- Make sure you are adding spaghetti and sauce off the heat or you might end up with scrambled eggs.
- To store: Store leftover carbonara in the fridge for up to 4 days.
- To reheat: Reheat the carbonara gently on the stovetop on the lowest setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love that you added the kale! I always try to get greens in at every meal too! Hope you are snuggling with that cute baby lots and lots!
I am the same way with greens! This looks like the perfect easy dinner recipe for those early newborn days (congrats, by the way!!)