Spaghetti Carbonara with Kale

A classic carbonara with the addition of kale for a seasonal touch. This familiar Italian dish is both comforting and nutritious.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 3 liters water for boiling
• 1 teaspoon salt
• 400 grams spaghetti uncooked
• 1 tablespoon olive oil
• 100 grams pancetta diced
• 150 grams kale stems removed, leaves chopped
• 3 units egg yolks beaten
• 50 grams Parmesan cheese grated
• 1 teaspoon black pepper freshly ground

Instructions

1. Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Spaghetti is al dente
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it starts to crisp, about 3-4 minutes. Pancetta is starting to crisp
3. Add the chopped kale to the skillet with the pancetta and sauté for 3-4 minutes until wilted and the pancetta is crispy. Kale is wilted and pancetta is crispy
4. In a mixing bowl, whisk together the beaten egg yolks, grated Parmesan cheese, and freshly ground black pepper until smooth. Egg mixture is smooth
5. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti using a colander. Spaghetti is drained
6. Add the drained spaghetti to the skillet with the pancetta and kale. Remove the skillet from heat and let it cool slightly for about a minute. Skillet is off heat and slightly cooled
7. Pour the egg mixture over the spaghetti, tossing with tongs to coat the pasta. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency, using about 1/4 to 1/3 cup. Sauce is creamy and coats the pasta
8. Taste and adjust seasoning with salt if necessary. Serve immediately, garnished with additional Parmesan cheese and black pepper if desired. Dish is ready to serve