Thursday, June 28, 2012

Spaghetti Carbonara with Kale

Spaghetti Carbonara with Kale 

  • 6-8 oz dried spaghetti 
  • 1 bunch kale, chopped 
  • 3 oz pancetta, chopped
  • 1 shallot, minced
  • 2 eggs 
  • 1/4 cup dry white wine
  • 1/2 cup parmesan cheese, freshly grated 
  • 1/4 cup romano cheese, freshly grated 
  • fresh ground black pepper 

1. Bring a large pot of 3/4 full salted water to a boil. Add spaghetti, stir well, & cook for 5 minutes. 

 2. Add the kale & cook until pasta is al dente, about 5 minutes. (Note - Remove 1/2 cup of the pasta water & reserve). When pasta is cooked, drain the remaining pasta water. 

3. While pasta & kale are cooking, sauté pancetta in a nonstick frying pan over medium-high heat, about 3 minutes. 

4. Mince shallot until finely chopped.

5. Add shallot to the pancetta & stir for about 2 minutes.

6. Add the wine & boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove from frying pan. 

 7. In a small bowl, add eggs & beat with a fork. Mix both cheeses & a generous amount of fresh ground pepper. 

8. Briefly reheat the pancetta mixture then remove from heat. Add the spaghetti & kale to the pancetta. Gradually whisk 1/4 cup of the reserve pasta water into egg mixture. Add the egg mixture to the frying pan & stir until it coats the pasta & is creamy, not runny. If the egg mixture is not becoming creamy, set the pan over a very low heat & stir constantly until the cream sauce forms. Do not allow the sauce to boil. Mix in the remaining pasta water to form a silky texture. 

9. serve right away. 

Although I am not an egg fan I loved this dish. I wanted to include kale into a warm dish & it pairs very well with the pancetta. This is a great week night dish but make sure you serve it immediately! 

If you do not have pancetta you can substitute it with bacon. I also used wheat pasta, but you can use regular spaghetti. Top with grilled chicken to add some protein. 

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