Simple Kale Spaghetti Carbonara
A twist on the classic. Spaghetti and soft wilted kale tossed in a creamy egg sauce topped with Parmesan cheese and bacon. So simple. Perfect for any weeknight when you need something quick and easy.
Servings: 4
Calories:
Ingredients
- 8 oz Spaghetti (see blog notes on measuring)
- 4 slices Bacon
- 1 Shallot - thinly sliced
- 3 cloves Garlic - thinly sliced
- ½ tsp Salt - divided
- 4 cups Chopped/Shredded Kale, remove stems/stalks (about 6 oz.)
- 2 Eggs
- ¼ cup Grated Parmesan Cheese + more for the top
- ½ cup Pasta Water (see blog notes)
Instructions
- In a large pot of boiling salted water, cook your spaghetti according to the packaging.
- Chop up your bacon. In a large pan over medium heat, cook your bacon until crispy. Remove from the pan and drain on a paper towel. Pour out the remaining bacon grease.
- Using the same pan, add your shallot, garlic and ¼ tsp of salt. Over medium heat let the shallot and garlic cook until soft and fragrant about 2-3 minutes.
- Add in the kale and last ¼ tsp of salt. Toss and cook until kale becomes wilted, about 2-3 minutes.
- While the kale cooks down, in a bowl whisk your eggs. Stir in the Parmesan cheese and set aside.
- Check on the spaghetti, if the pasta is al dente, scoop out the pasta water and set aside.
- Using tongs, add your cooked pasta to the pan with the kale, shallot and garlic. Toss together.
- In the bowl with your eggs and parmesan cheese, whisk and pour in ¼ cup of the hot pasta water to temper the eggs.
- Lower the pan temperature to medium low. Pour the egg sauce into the pan and immediately toss with your spaghetti and kale until coated. If you need more sauce, you can add in the remaining ¼ cup of pasta water. Add in your crispy bacon.
- Top with more grated Parmesan cheese.
