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Place a large nonstick skillet over medium-high heat.
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Add the pancetta(or bacon) and sauté until beginning to brown, about 3 minutes. Add the shallot and stir 2 minutes.
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Add the wine and boil until reduced by half, scraping up any browned bits, about 30 seconds.
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Remove the skillet from the heat.
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Bring a large pot three-fourths full of salted water to a boil.
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Add the spaghetti, stir well, and cook 5 minutes.
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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.
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Mix in both cheeses and a generous amount of pepper.
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Remove 1/2 cup of the pasta cooking water and reserve.
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Drain the pasta.
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Reheat the pancetta mixture, and then remove from the heat.
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Add the spaghetti and kale to the skillet.
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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.
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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).
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Immediately remove the skillet from the heat. Mix in enough of the remaining ¼ cup pasta cooking liquid to form a silky texture.
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Divide between 2 warmed bowls and serve right away.