Fresh spaghetti comes together in minutes using a Philips pasta maker, although you can substitute dried spaghetti, prepared according to the package instructions, instead.
Spaghetti with Bacon and Kale
For the pasta:
3 1/4 cups (1 lb./500 g) all-purpose flour
2 eggs
6 Tbs. (3 fl. oz./90 ml) water
5 Tbs. (3 fl. oz./80 ml) olive oil
1/4 lb. (125 g) bacon, coarsely chopped
1 bunch kale, stemmed and coarsely chopped
Salt and freshly ground pepper
1 shallot, minced
2 garlic cloves, minced
1/2 cup (4 fl. oz./125 ml) white wine
2 tsp. grated lemon zest
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
1/4 cup (1 oz./30 g) dried bread crumbs
Pinch of red pepper flakes
Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to manufacturer’s instructions. Meanwhile, bring a large pot three-fourths full of salted water to a boil.
In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Cook the bacon until crisp, about 6 minutes. Transfer the bacon to paper towels to drain. In the same pan over medium-high heat, sauté the kale until wilted, about 5 minutes. Season with a pinch of salt. Transfer the kale to a bowl.
Reduce the heat to medium. In the same pan, warm 2 Tbs. of the olive oil. Add the shallot and garlic and sauté until fragrant, about 20 seconds. Add the white wine and lemon zest and cook 30 seconds more. Add butter and warm until melted.
Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Add the pasta to the butter mixture and toss, adding the reserved pasta water as needed to achieve a silky consistency. Stir in the remaining 2 Tbs. olive oil, the kale, Parmesan, bread crumbs, red pepper flakes and salt and pepper to taste. Toss to combine and serve immediately, passing additional cheese at the table. Serves 4.
Williams-Sonoma Test Kitchen
