Spaghetti Carbonara with Black Kale

Cook, Mains, Recipes, Sunday Supper

Spaghetti carbonara, the egg-rich pasta dish from Rome, is a beloved, comforting dinner. This creative take includes healthful and tasty greens. For a meatless option, omit the pancetta and saute the shallot in olive oil, instead. In Italian fashion, complete the meal with biscotti and fresh fruit.


Spaghetti Carbonara with Black Kale


3 oz. (90 g.) pancetta

1 large shallot, minced

1/4 cup (2 fl. oz./60 ml.) dry white wine

6-8 oz. (185-250 g.) dried spaghetti, preferably multigrain

1 bunch black kale or other hearty greens, chopped

2 large eggs

1/2 cup (2 oz./60 g.) freshly grated parmesan cheese

1/4 cup (1 oz./30 g.) freshly grated romano cheese

Freshly ground black pepper


Place a large nonstick frying pan over medium-high heat. Add the pancetta and saute until beginning to brown, 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, about 30 seconds. Remove the frying pan from the heat.


Bring a large pot three-fourths full of salted water to a boil. Add the spaghetti, stir well, and cook for 5 minutes. Add the kale and cook until the pasta 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 pepper.


Remove 1/2 cup (4 fl. oz./125 mo.) of the pasta cooking water and reserve. Drain the pasta. Reheat the pancetta mixture briefly, and then remove from the heat. Add the spaghetti and kale to the frying pan. Gradually whisk 1/4 cup (2 fl. oz./60 ml.) of the reserved pasta cooking liquid into 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 just until it becomes creamy, watching carefully (do not boil). Immediately remove the frying pan from the heat. Mix in enough of the remaining 1/4 cup pasta cooking liquid to form a silky texture.


Divide between 2 warmed bowls and serve right away. Serves 2.

6 comments about “Spaghetti Carbonara with Black Kale

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  4. Julia

    Made this for dinner tonight after seeing WS Facebook post. Chose a nice Italian Pinot Grigio for the pancetta, which I then paired with the meal. I recommend buying chopped Kale and chopped pancetta to save on prep time/prep work. Very delicious, tasty and easy to make. Two thumbs up from me and hubby!

  5. Phyllis

    I made this tonight but i did two versions. I used butternut squash noodles for my self using my spiralizer and multi grain spaghetti for my son. I just used turkey bacon, and white wine vinegar instead but they turned out very good. Thank you for sharing this was awesome.


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