A delicious take on the traditional Italian carbonara is this kale and bacon carbonara pasta. It creates a flavorful and creamy pasta dish that goes well with any meal by fusing the freshness of kale with the richness of bacon and Parmesan.
Ingredients: 8 oz 225g spaghetti. 4 slices of bacon, diced. 2 cups fresh kale, chopped. 2 large eggs. 1/2 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and black pepper to taste. 1/4 cup chopped fresh parsley. 1/4 teaspoon red pepper flakes optional.
Instructions: Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat a skillet over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave some bacon grease in the skillet. In the same skillet with the remaining bacon grease, add the minced garlic and chopped kale. Saut for about 3-4 minutes or until the kale is wilted and tender. In a bowl, whisk together the eggs and grated Parmesan cheese. Season with a pinch of black pepper. Be careful not to add too much salt, as the bacon and cheese are already salty. Add the cooked and drained spaghetti to the skillet with the kale and garlic. Toss everything together to combine. Quickly pour the egg and cheese mixture over the hot pasta while continuously tossing to create a creamy sauce. The heat from the pasta will cook the eggs, but be sure not to scramble them. If desired, add red pepper flakes for a touch of spice. Add the crispy bacon back into the skillet and continue to toss until everything is well coated and the sauce thickens slightly. Remove from heat, garnish with chopped fresh parsley, and serve immediately.
Prep Time: 15 minutes
Cook Time: 20 minutes
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