Tonight, a childhood friend stopped by for a visit and we invited her to stay for dinner. Since we had no dinner plans I asked if my husband would make a recipe I had been eyeing in a new cookbook, Williams Sonoma’s Weeknight Fresh and Fast. I have professed my love for Kale a few times before but this is another way to use this versatile superfood.
- 3 ounces pancetta chopped (or bacon)
- 1 large shallot minced
- 1/4 cup dry white wine
- 6-8 oz dried spaghetti
- 1 bunch about 6 oz kale (red, black, or green) or spinach, chopped
- 2 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup freshly grated Romano Cheese
- Freshly ground black pepper
Place a large nonstick skillet over medium-high heat.
Add the pancetta(or bacon) and sauté until beginning to brown, about 3 minutes. Add the shallot and stir 2 minutes.
Add the wine and boil until reduced by half, scraping up any browned bits, about 30 seconds.
Remove the skillet from the heat.
Bring a large pot three-fourths full of salted water to a boil.
Add the spaghetti, stir well, and cook 5 minutes.
Add the kale and cook until the pasta is al dente, about 5 minutes longer. Meanwhile, in a small bowl, add the eggs and beat with a fork.
Mix in both cheeses and a generous amount of pepper.
Remove 1/2 cup of the pasta cooking water and reserve.
Drain the pasta.
Reheat the pancetta mixture, and then remove from the heat.
Add the spaghetti and kale to the skillet.
Gradually whisk 1/4 cup of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the skillet and stir until the egg mixture coats the pasta and is creamy, not wet and runny.
If the egg mixture does not become creamy, set the skillet over very low heat and stir constantly just until the egg mixture becomes creamy, watching carefully (do not boil).
Immediately remove the skillet from the heat. Mix in enough of the remaining ¼ cup pasta cooking liquid to form a silky texture.
Divide between 2 warmed bowls and serve right away.
You can find the recipe here.
We of course made a few changes – using Kamut pasta as opposed to regular pasta, and bacon instead of pancetta (because that is what we had at home).
Would highly recommend the cookbook and the recipe!
This looks delicious and the kale makes it healthy! I’m going to check out your other recipes. Thanks for your kind comments Savvy Suburban :)
Thank you Kelly! I have really enjoyed reading your blog. Thank you for stopping by!
Laurie Matheny says
I have always wanted to try Kale. I think this would be a good first recipe.
It is a great first try for Kale. Let me know what you think once you make it!
Ashley Woods says
I’ve heard so many good things about kale lately, I really need to work it into my meals. Thanks for sharing!
You won’t be disappointed with Kale if you like leafy greens! Just make sure you devein them. Otherwise it is really, really bitter.
Mommy Travels says
that sounds so good!
Thank you for stopping by!
BellaVida Letty says
Hi, I just landed here from the Mom’s Monday Mingle.. I’m a brand new follower.
Bella Vida by Letty
That dish looks sooooo good.
Have a great day.
Thank you for stopping by! Happy you liked the recipe and my blog.
Jaime @ Mom's Test Kitchen says
What a great way to incorporate kale into a meal!! This looks delicious!
Thanks so much for sharing this at Mom’s Test Meal Mondays!
This looks fabulous and much healthier than a traditional carbonara.
Candace recently posted..Rice and Beans
Suzanne G says
Thanks for this great recipe and love that it contains kale as I am always looking for ways to add kale to our meals
Michelle armstrong says
Good idea putting kale in. It’s sooo healthy
Anne Taylor says
Looks and sounds delicious! I love the added health kick provided by the kale!
thanks for the recipe!
I am learning how to cook with kale thanks for this recipe