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How to make Spaghetti carbonara with kale

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 350g spaghetti
  • 150g thinly sliced pancetta
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 100g kale leaves, torn de-stemmed
  • 260g (1 cup) Greek-style yoghurt
  • 60g (3/4 cup) finely grated parmesan (or vegetarian hard cheese)
  • 2 eggs
  • 2 egg yolks
  • Finely grated parmesan (or vegetarian hard cheese), extra, to serve

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan. Meanwhile, cook the pancetta in a large non-stick frying pan over high heat for 1-2 minutes or until crisp. Transfer to a plate.
  • Step 2 Heat the oil in the frying pan over medium heat. Add garlic and cook for 1 minute or until aromatic. Add the kale and cook, stirring for 3 minutes or until slightly wilted.
  • Step 3 Combine the yoghurt, parmesan (or vegetarian hard cheese), eggs and egg yolks in a bowl. Season well with pepper.
  • Step 4 Add the egg mixture and kale mixture to the hot pasta. Toss to combine. Serve topped with the pancetta and extra parmesan (or vegetarian hard cheese).