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Spaghetti & Kale Carbonara

By JulieVR |

I dreamt this up in the shower – which is not to say no one else has had the same revelation – while pondering what to do with yet another head of kale, and really wanting a bowl of pasta. Kale + bacon + pasta + Parmesan = genius, no? If I do say so.

Spaghetti & Kale Carbonara

1/2 lb. (ish) spaghetti
1/2-1 bunch kale, ribs removed and leaves sliced or torn
4-6 slices bacon, chopped
3 large eggs, beaten with a fork
1/2-1 cup freshly grated Parmesan cheese (not from the tower of cheese)
freshly ground black pepper – lots

In a large pot, boil the spaghetti in lots of water until done to your liking, adding the kale to the pot for the last few minutes of cooking time. Before you drain it, set aside about a cup of the cooking liquid.

Meanwhile, cook the bacon until crisp; set aside. As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs over top, and add the cheese and bacon. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough). Serve immediately. Serves 4.

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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