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
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.
Serving: 1/4 | Calories: 347kcal | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 169mg | Sodium: 890mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g