Apparently night shift also doesn’t allow me to write posts either!
This recipe I got from my new-ish Williams Sonoma Weeknight Fresh & Fast cookbook. As soon as I saw this recipe, I knew I had to try it out. I love carbonara, but the thought of it usually clogs my arteries immediately.
This version is much healthier and absolutely delicious! It comes together quickly, which is also a bonus.
I took some help from the grocery store by buying precut and washed kale, and prediced pancetta. Oh how I love Trader Joe’s!
Spaghetti Carbonara with Kale
6 oz. pancetta, chopped
2 large shallots or a medium onion, minced
1/2 c. dry white wine or chicken broth
16 oz. pkg of dried spaghetti, whole wheat or another favorite
4 c. chopped kale (1-2 bunches)
3/4 c. parmesan/romano cheese
Salt and pepper to taste
Bring a large pot of water to boil. Add 2 tablespoons-ish of salt. Drop in your pasta and cook to al dente.
Meanwhile, place a large nonstick frying pan or dutch oven over medium-high heat. Add the pancetta and saute until it begins to brown about 3-5 minutes. Add the shallot or onion and cook until the onion starts to become translucent, about 5 minutes. Add the wine or chicken stock and let it boil, stirring up the browned bits at the bottom of the pan for about 1 minute. Add kale and cook until tender about 5-8 minutes.
In a small bowl, add the eggs and beat with a fork. Mix in cheese and about 1 teaspoon of ground black pepper.
Remove 1/3 cup of the pasta cooking water and reserve. Drain the pasta. Take the pancetta/kale pan off the heat. Add the pasta. Slowly whisk 1/3 cup of the pasta water into the egg mixture. Add the egg mixture to the pasta and stir until it coats the pasta and makes a creamy sauce, not runny! If it’s runny put the pan back on the warm burner and stir until it just comes together. Cooking it over heat will cause the egg to curdle.
Serve immediately and top with additional cheese, if desired.