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!
Servings: 4 people
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
Serving: 1/4 | Calories: 347kcal | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Cholesterol: 169mg | Sodium: 890mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g