Kale Carbonara Recipe

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!

Course Main Course

Cuisine Italian

Keyword dinner, healthy, lunch

Prep Time 10

Total Time 10

Servings people

Calories 347kcal

Author Olivia Ribas

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

US Customary - Metric

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