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Spaghetti Carbonara with Kale Recipe!

567 views · Published 10 May 2016 · 2:07 · Indexed 27 October 2026

Channel: MamaMittens · 2016 · Howto & Style

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Weeknight Fresh & Fast Cookbook: http://amzn.to/1rEqgC9

Spaghetti Carbonara with Kale
Ingredients:
• 3 oz Pancetta, chopped
• 1 Large Shallot, minced
• ¼ cup dry white wine
• 6-8 oz spaghetti
• 1 bunch of kale, chopped
• 2 large eggs
• ½ cup parmesan cheese
• ¼ cup romano cheese
• Freshly ground black pepper

Directions:
• Saute pancetta over medium-high heat for about 3 minutes. Add the shallot and stir for 2 minutes. Add the wine and boil until reduced by half, stirring up the browned bits. Remove the frying pan from the heat.
• Bring a lot pot of salted water to boil. Add the spaghetti and stir well. Cook for about 5 minutes and then add the kale. Cook the pasta until it 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 black peppr.
• Remove ½ cup of the pasta cooking water and reserve. Drain the pasta and reheat the pancetta mixture briefly. Add the pasta and kale to the frying pan. Gradually whisk the ¼ cup of reserved pasta cooking water to the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If the egg mixture does not become creamy, set the frying pan over very low heat and stir constantly until it becomes creamy. Mix in enough of the remaining ¼ cup pasta cooking liquid to form a silky texture and serve right away.

Notes:
I used fettucine noodles for this recipe so feel free to use whatever pasta you have on hand. This recipe came from the Weeknight Fresh & Fast cookbook by Kristine Kidd. Please subscribe to my channel for more cooking videos!




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